Another favourite Armenian side dish from ” Home Food” by Olia Hercules. If fresh beans are not available you can use frozen. You can also poach some eggs in the dish to serve as a brunch or supper. You can serve with fresh bread or flatbreads. If you have leftover beans you can reheat the next day and whisk through some beaten raw eggs to make a version of scrambled eggs.
Ingredients
- 300 g fresh runner beans or frozen french beans
- 20 g unsalted butter
- 1 onion chopped
- 400 g tin chopped tomatoes or 400g fresh ripe tomatoes, chopped
- 1 large garlic clove chopped
- a large handful chopped herb leaves e.g dill, coriander, basil, tarragon, parsley or a mix of all
- 2-4 eggs optional
- sea salt
Servings:
Instructions
- If you are using fresh runner beans trim off the little stalk bit and string if necessary. Cut into 5 cm pieces. Put a pot of boiling water on the stove, add the beans and boil for about 5 minutes. Drain and set aside.
- Meanwhile, melt the butter in a pan and add the onion and a generous pinch of salt. Cook over a medium low heat, stirring often, until the onion softens.
- Add the tomatoes- if using a can half fill the empty can with water, swirl, then add the liquid to the pan too. If using fresh just add 200 ml water. Let the tomatoes start bubbling over a medium heat for about 10 minutes, reducing in volume slightly.
- Add the beans and stir to coat in the sauce. If using the fresh beans cook for about 5 minutes more. If you are using frozen add them frozen to the sauce, cover, and cook for about 15 minutes.
- Stir in the chopped garlic and cook for a minute, then finish with the herbs. If you want to have the eggs make dips and crack the eggs in then cook over a low heat, covered, until the whites are set but the yolks are still a little wobbly.
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