What to do with masses of beans and tomatoes all coming at once in the garden? Try this Warm Bean Salad recipe – a perfect quick meal served on bread and topped with an egg or mozarella balls.
400 g cherry tomatoes (use different colours if you have them)
400 g beans (green, yellow, runner beans, french beans, butter beans – whatever you have)
4 sprigs of fresh mint (chopped and save some smaller ones for garnish)
4 cloves of garlic (sliced)
2 fresh red chillies (sliced, optional)
1 tbsp olive oil
3 tbsp red wine vinegar or balsamic vinegar
Plunge the tomatoes into boiling water for 30 seconds, scoop out with a sieve or slotted spoon and run under cold water. Peel away the tomato skins – it’s a bit of a pain but worth it.
Chop the stalk ends off the beans, leave them whole if young and skinny or slice bigger ones/ runner beans. Blanch in boiling water for 4 minutes then drain.
Place the pan back on a medium heat, drizzle in oil, then add the garlic, chilli and mint leaves. Fry for 2 minutes, add the tomatoes, vinegar and beans and simmer for 4 minutes, stirring regularly to break up the tomatoes. Season to taste with salt and pepper.
Serve on warm bread of your choice – toast, pita, home-made flatbread – and top with an egg or bococcini mozarella balls and sprigs of mint.
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- Beans and tomatoes
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- Garlic, mint, chillies
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- Cook in pan
Warm bean salad topped with an egg served on homemade flatbread
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