Broad and green beans with preserved tomatoes
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Loading... - Halle Benson
- 25 Jun 2021
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Serves 2
green beans 200g
broad beans 500g (podded weight)
sesame seeds 4 tbsp
preserved tomatoes (see above) 300g
Bring a deep pan of water to the boil. Top and tail the green beans and lower them into the boiling water, leaving them to cook for 4 or 5 minutes till bright green and just starting to bend. Drain them and dunk into a bowl of iced water to stop them cooking.
Let the water return to the boil. Drop in the broad beans and let them cook for 4 to 6 minutes depending on their size and tenderness. Drain the beans, then pop them from their papery shells.
Toast the sesame seeds in a hot, dry pan over a moderate heat, moving them around the pan until they are golden and fragrant. Put 3 tbsp of the seeds into a food processor or blender with the tomatoes and process to the mixture to a thick sauce.
Warm the sesame and tomato paste in a shallow pan. As it starts to sizzle, add the drained green beans and skinned broad beans and continue to let them warm through for 4 or 5 minutes.
Transfer the beans and tomato sauce to warm plates, scatter with the reserved toasted sesame seeds and serve.
