Slow Cooked Yellow Beans with Feta

Ben O'Donoghue

Ingredients:

    • Small bunch of marjoram or oregano, leaves picked
    • Zest and juice of 1 lemon
    • 
1/3 cup extra-virgin olive oil
    • 
1 head garlic, broken into cloves
    • 
2 × 400g cans diced tomatoes
    • 
750g yellow wax beans or green beans, trimmed
    • 100g Feta
    • 1x Handful of chopped mint and coriander

Method:

  1. Place half the marjoram leaves, the lemon juice, a pinch of salt and 2 tablespoons of olive oil in a mortar and crush with a pestle into a rough paste.
  2. Slice the remaining 2 garlic cloves. Heat 2 tablespoons of olive oil in a large frying pan over medium heat, add the sliced garlic and cook for 2 minutes. Stir in the tomatoes and cook for a further 10 minutes.
  3. Arrange the beans on top of the tomatoes, cover with a piece of damp baking paper and leave to bubble gently for about 15–20 minutes, or until the beans have softened.
  4. Stir the remaining lemon zest and marjoram through the cooked beans. Serve on a platter, topping with feta and fresh herbs

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