This spicy braised green bean dish is perfect when you are after something spicy, tangy and light. This dish is perfect as a side to a plethora of Asian or Greek dishes but is heartier enough on its own to be served with rice, cous cous, quinoa or potatoes.
Ingredients 400 grams fresh green beans
1 small onion
2 cloves of garlic
1 hot chilli (or chilli flakes)
1 large tomato
1 tablespoon olive oil (or water)
1/2 cup dry white wine
1/4 teaspoon cinnamon
Salt and freshly ground black pepper
1 lemon wedges to serve
Wash of the green beans, take the ends off and snap each bean in half.
Heat the olive oil (or water) in a pot over medium heat. Sauté the chopped onion and sliced garlic gently over a medium heat for about 10 minutes, or until they are soft. Add the chopped red chilli and tomatoes and sauté for another 5 minutes, until the tomato begins to break down.
Stir in the green beans, toss to coat with the onion sauce. Pour in the wine and bring to a simmer over medium-high heat. Cover and cook for 45 to 60 minutes, or until the beans are tender to your liking. (If you like a crisper bean as I do take take off the heat at 20 minutes)
Stir in the cinnamon and season to taste with salt and pepper. Serve with lemon wedges on the side.