|Shown here with potato and pumpkin latkes, on a wonderfully kitsch plate we got in a supermarket on Corfu...|
a tin of chopped tomatoes (cooked fresh cherry tomatoes would have been better, but I was in a hurry!)
extra-virgin olive oil
1/2- 1 tab dried basil
seasalt and coarse black pepper to taste
- Put the prepared beans in a pan and gently cook in a tablespoon or so of olive oil for a few minutes, stirring constantly.
- Add the seasonings, a couple of tablespoons of water, put the lid on the pan, turn the heat right down and cook until they are starting to get tender.
- Stir in the chopped tomatoes and simmer very gently for a further 5-10 mins, or until beans are thoroughly cooked.
- Adjust the seasonings if necessary.