The boy loves these though he’s happiest if we have some
minty yoghurt to cool things down.
300g runner beans
1 red onion, sliced
A Knob of butter
8 cherry tomatoes, quartered
3 cloves garlic, chopped
Juice & zest of 1 lime
1tsp rose water
2tsp harissa paste
5tbsp olive oil
Not absolutely sure where these are from but they are good.
We often chuck a small tin of harissa into the shopping basket, though it usually
needs letting down with oil so it is looser than tomato puree.
Top and tail the green beans. Blanch for a few minutes and
set aside. If you’re using French beans, string them as well. Heat the butter
and soften the onion. Add the garlic and tomatoes. Let it all sweat down a little.
Add the beans and then the harissa, lime juice and rose water. Make sure the beans are well coated. It’s okay if some of the tomato
pieces are still intact. You want the beans cooked but still firm.
I like them to cool to room temperature. The boy needs a
bowl of rice and some yoghurt (yoghurt, mint and a little salt) to counter the heat. He only ever has this
with barbecued lamb or beef so he rarely complains.
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