The cupboards are bare except for the few ingredients I threw together to make these beans. It’s surprisingly good – so good that I think I need to go out and buy more sun-dried tomatoes so I can make it again.
What you need:
sun-dried tomatoes, in oil
butter (or substitute for vegans)
What you do:
1. Cut the ends off the beans and cut them in half. Pour a few centimetres of water into a pot and bring it to a boil. Add a teaspoon or so of butter to the water, then add the beans. Cover and cook 3-4 minutes, until they are cooked but still a little crisp and bright green.
2. Chop the sun-dried tomatoes, about 1/2 a tomato per serving. Chop the brazil nuts, about one nut per serving.
3. Drain and lightly salt the beans.
4. Arrange the beans on plates, topping with tomatoes and nuts. Enjoy!