Greek Beans With Tomatoes



1 tbsp olive oil or rice bran oil

1 onion, finely chopped

2 garlic cloves, crushed

900g/2lb 4oz/4 cups canned

Chopped/crushed tomatoes

800g/1lb 12oz/4 cups canned

Cannelloni beans, rinsed and drained

2 tbsp chopped dill leaves

2 tbsp thyme leaves

125 ml/4fl oz ½ cup vegetable

Stock, plus extra if needed

450/1lb green beans

2 tbsp extra virgin olive oil

Crusty bread or cooked quinoa, to



Heat the oil in a large saucepan over a medium heat.

Add the onion and garlic, cook for 5-8 minutes until softened.

Add the tomatoes and thyme, then pour in 125ml/4 fl oz/1/2 cup vegetables stock stir, then simmer for 40 minutes, stirring occasionally. Add the green beans and cook for 10 minutes, or until they tender. Add a little more liquid if the mixture catches on the pan. Remove from the heat and drizzle with the olive oil. Serve with crusty bread.