Yellow bean and Tomato stew

A very simple recipe and perfect for light suppers, great if your getting beach and bikini ready...yellow bean and tomato stew. Yellow beans can be used exactly like the green Haricot bean, they can be roast, steamed, boiled and stir fried. Add them to curries , or char them and put them through salads. They love all soft herbs such as chervil, tarragon, parsley, basil, chives and marjoram. This recipe could be bulked out with some roast cherry tomatoes, spaghetti, lashings of olive oil and a good healthy grating of parmesan. Adapt as you please! 

The Recipe....

Serves 2

1  large garlic clove

400g of ripe San Marzano tomatoes

300g yellow beans

1 tbsp of thyme leaves

2 tbsp of olive oil (extra virgin)

1/2 a red chilli, finely diced

A small handful of torn basil leaves ( reserve the stalks to flavour the sauce)

1. First prepare the beans by topping and tailing them. Cut in two and place in a pan of boiling salted water, and cook until tender, normally 6 mins. ( CHECK BY INSERTING A KNIFE)

2. When cooked place in some iced water, or run them under the cold tap.

3. In a saucepan sweat your garlic in olive oil until aromatic.

4. Roughly dice your tomatoes and add to the garlic along with the basil stalks, two tbsp of olive oil, thyme and chilli.

5. Cook over a medium heat for 25 mins until the sauce starts to thicken slightly. 

6. Taste for flavour and add some more sea salt, chilli or olive oil.

7. Add your cooked yellow beans, stir through and re heat for a couple of minutes.

8. Finally add your chopped basil and serve with a nice green salad.