This dish is great for entertaining, as the flavours actually improve if made in advance, though it’s still delicious cooked just before serving.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Cal/Serv:
122
Ingredients
2Tbsp.
extra virgin olive oil, plus extra to drizzle
1
large onion, finely chopped
2
garlic cloves, crushed
2tsp.
dried oregano
2Tbsp.
tomato purée
400g
tin chopped tomatoes
400g
tin butter beans, drained and rinsed
400g
fine green beans, trimmed
1Tbsp.
red wine or sherry vinegar
1tsp.
sugar or runny honey
Directions
Step 1Heat oil in a wide pan (that has a lid) over low-medium heat. Add onion and a pinch of salt and cook for 10-12min, stirring occasionally, until soft. Stir in garlic, oregano and tomato purée; cook for 2min.
Step 2Add tinned tomatoes and 400ml water (use the water to rinse all the juices from the tin). Bring to the boil over medium-high heat and bubble for 5min.
Step 3Add butter beans and green beans to the pan, reduce heat to low, cover and cook for 30min, or until green beans are just tender. Uncover, stir in vinegar, sugar/honey and plenty of freshly ground black pepper, and bubble rapidly for 7-8min, until sauce is reduced. Check seasoning and serve hot, warm or at room temperature (see intro), drizzled with a little extra olive oil just before serving.
GET AHEAD Prepare up to a day ahead; cool, cover and chill. Reheat gently to serve, adding a little water, if needed, to stop the sauce sticking.
Per serving:
Calories: 122
Protein: 5g
Fat: 4g
Saturates: 1g
Carbs: 14g
Sugars: 8g
Fibre: 6g
Become the host with the most with these breezy recipes
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
