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Smoky Sumac Green Beans

 

Adding some smoky flavouring to an otherwise simple side, the addition of sumac also adds an element of citrus which is fresh and zesty. This makes for a super vibrant summer side dish…

Smoky beans

SERVES 4 

 

500g green beans, any type (flat or French), trimmed  

Olive oil, for frying  

3–4 garlic cloves, peeled and sliced  

1 yellow onion, sliced  

1 tsp sumac  

Half tsp chilli flakes  

400g tin of good-quality tomatoes  

1–2 medjool dates, stoned and pitted 

Salt and black pepper, to taste  

 

TO SERVE 

Fresh parsley or coriander 

Handful of watercress or rocket 

Handful of chopped nuts  

 

  1. Tidy up the beans: if you are using big flat beans, chop them into four pieces, if you are using French beans, cut them in half.  
  1. Heat a good glug of olive oil in a large pan. Add the garlic and onion, and gently fry for approximately 10 mins.  
  1. Add the sumac and chilli, and give everything a good stir, then add the beans, salt and pepper and tomatoes. Put a lid on the pan and gently simmer for 15 mins.  
  1. Check on the beans once and give them a stir. For the last 10 mins of cooking, tear a date or two into the mix and stir. Take the lid off and let it simmer.  
  1. This can be eaten straight away or made and enjoyed later, as long as it’s stored in an airtight container. Top with rocket, chopped nuts, and some parsley or coriander.  

Happy Food: Fast, Fresh, Simple Vegan by Bettina Campolucci Bordi, published by Hardie Grant London 

 

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West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.