a good bunch of green french beans or runners
2 tb olive oil
1 clove garlic, halved
1 clove garlic, minced
3 tomatoes, skinned and chopped
chopped parsley
Blanch beans in salted water about 5 mins or until done.
Heat oil in a heavy pan, fry first garlic clove gently until golden and discard. Add beans and second minced clove, cook briefly and add tomatoes. Cook until tomatoes are sticky and coating the beans. Season and add parsly to taste.
Elizabeth David at her essential best. The beans ought to be overcooked mush, but the tomatoes seem to amost pickle them and enfuse them with sweet flavour.
