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Piattoni al sugo, flat bean stew
Is an Italian classic! Nutritious and delicious, I often just enjoy it with some crusty bread, but can also be a sensational side dish to a bigger meal. I normally tend to cook green vegetables for a few minute tops, to retain their vibrant green and crunch, but this is one notable exception. After 60-75 minutes slowly simmering in a tomato, garlic and herb infused sauce, flat beans still have a lovely and mouthwatering texture, and the flavour is out of this world.
Flat beans (a few good handfuls) trimmed and cut into three pieces, diagonally .
2 tablespoons of extra-virgin olive oil (plus more for drizzling on top).
1-2 garlic cloves, finely chopped
400 ml of passata plus 150 ml of water
Salt and pepper for seasoning
Small rind of Parmesan of pecorino
1 small piece of capsicum (like 1/4 of a whole one) to add to the stew for flavour
Heat up the oil in a medium sized pot, add the garlic and cook for 10-15 seconds, then add beans, passata, water, seasoning, cheese crust (if using), capsicum and bring to a simmer. Cover with a lid a cook for 60-75 minutes, stirring occasionally. Add herbs, a little extra olive oil and serve..
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