Green Beans, Tomato and Cinnamon Yoghurt

Name: Green Beans, Tomato and Cinnamon Yoghurt
Yield: Serves 4
Ingredients: ½ garlic clove, crushed to a paste with a little salt; 200 ml olive oil; 2 garlic cloves, chopped; 3 bay leaves, preferably fresh; 250 g spring onions, including the green part, finely chopped; 400 g sweet tomatoes, roughly chopped; ½ teaspoon ground cinnamon; a pinch of sugar; ½ teaspoon baharat or ground allspice; 200 ml water or enough to cover the beans; 70 ml white wine; 500 g green beans, trimmed and cut in half; 8 tablespoons strained Greek yoghurt, such as Total; 2 tablespoons coriander leaves; ½ teaspoon freshly ground cinnamon

Preparation info

Serves
4

Difficulty
Medium

Appears in

Morito

By Samantha Clark and Samuel Clark

Published 2014

About

If you slow-cook green beans, flat beans or unstringy runner beans in this manner, then quite frankly you will never have tasted anything so delicious. This ancient Mediterranean way of cooking beans brings out their natural sweetness, but just as important is the incredible texture.

Ingredients

200 ml olive oil
250 g spring onions, including the green part, finely chopped
400

Side dish
Gluten-free
Vegetarian

Method

Heat the olive oil in a pan over a low heat and add the spring onions, tomatoes, garlic and bay leaves. Cook gently for a few minutes. Add the spices, sugar and a pinch of salt and continue cooking for 5 minutes. Add the wine, beans and the water and mix everything together. Cover with a lid and cook over a low heat, stirring occasionally, for 45 minutes to 1 hour, or until the beans have becom