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…
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
Fresh parsley or coriander
Handful of watercress or rocket
Handful of chopped nuts
- 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.
- Heat a good glug of olive oil in a large pan. Add the garlic and onion, and gently fry for approximately 10 mins.
- 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.
- 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.
- 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