Blood Stained Beans
A recipe for a delicious side, inspired by both Sabrina Ghaylour’s Spiced Green Bean and Tomato Stew and the Agatha Christie novel, Mrs McGinty’s Dead.
Ingredients
Scale
- 1 punnet cherry tomatoes
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- ½ tsp smoked paprika
- 2 tablespoons olive oil
- 400g chopped Italian tomatoes
- 1 tbsp chipotles in adobo sauce
- 1 heaped teaspoon caster sugar
- Salt and Pepper
- 400 grams green beans, topped and tailed
To Serve:
- Greek Yoghurt or Labneh
- 1 tbsp chipotles in adobo
- Crispy fried shallots for sprinkling
Instructions
Roast the tomatoes:
- Preheat oven to 400°F (200°C).
- Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until slightly charred and softened.
Make The Sauce:
- Heat 1 tbsp of olive oil in a pan over a medium heat.
- Lower the heat and saute the onions until soft (about 10 minutes)
- Add the garlic and cook for 1 minute.
- Add the cumin, coriander, turmeric, smoked paprika and chipotle in adobo and cook for 1-2 minutes until fragrant.
- Add the sugar, tinned tomatoes and salt and pepper.
- Cook for 20 minutes until thickened.
- Taste and add more chipotle, salt or pepper as required.
The Beans:
- Steam the beans for 3-4 minutes.
Serving:
- Place the beans on a serving platter.
- Pour over the spicy sauce and top with the cherry tomatoes.
- Add dollops of yoghurt and splatters of chipotle sauce.
- Sprinkle with crispy shallots
- Enjoy!