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This recipe was uploaded by sherrattsam
Put a good covering of [b]olive oil[/b] into a frying pan and heat it up. Throw in the [b]garlic[/b] for about 30 seconds to let the flavour infuse with the oil, then add the [b]onions[/b], cover the pan and let them sweat over a slow heat until nice and soft. Cut the [b]tomatoes[/b] fairly chunkily, throw them in and fry them up with some [b]black pepper[/b] until they start to release their delicious juice into the pan, creating a gorgeous-looking sauce. Then add the [b]courgette[/b], sliced down the middle and then cut into semi-circles. Stir them up with the juices in the pan and then add a good splash (JO's phrase!) of [b]red wine vinegar[/b]. The vinegar will release a pretty pungent smell... which is good! Let it cook right down, watching the courgette soften and the tomatoes continue to release their goodness into the mix. When it's all starting to get a bit sticky, chuck the [b]beans[/b] in. If they are in a jar and don't have sugar added, put the liquid in too. If they're tinned I always chuck the liquid away - I just don't trust those tins - and add water. This is the bit where you can add some [b]herbs[/b]. I'm trying out some fresh [b]thyme, basil, bay leaves[/b] and a sprinkling of [b]dried oregano[/b] - just because that's what I have here at the moment. Turn down the heat and let it all bubble gently, thickening up and getting the most wonderful creamy consistency. Don't let it dry up too much, you can add water if you like, and keep cooking it all up until it gets that creamy, broken down consistency. Just before serving, stir in a bit of [b]creme fraiche[/b] just to give it that final bit of creamy gorgeousness! Tonight I'm going to have these beans with roasted potatoes and steaks fried by my mother. Enjoy! Sam