Finely chop an organic onion and as much organic garlic as you like! (This recipe works with Mark’s fresh fresh wet garlic too but use more of that). Take the beans out of their pods but leave the bean skin on - the beans are lovely and tender just now and the skins thin and tasty so don’t waste time and nutrients peeling them! Heat a slug of organic olive oil in a pan and fry the beans until they blacken a little (about 1 minute). Take them out of the pan. Add a little more oil to your pan and fry the onion on a low heat until soft and opaque. Add about half a teaspoon of sugar, some ground black pepper and sea salt.
Cook and stir for a couple more minutes until the onions caramelise a little bit. Add the beans and some ‘green stock’ (read about ‘green stock’ in my next blog posting) - about enough to cover the beans and cook for about 20 minutes or so until the beans are tender and most of the liquid has been evaporated. Take the beans off the heat and add a squirt of organic lemon juice, some freshly, finely chopped organic Tarragon and lots of grated or shaved organic parmesan - mix well. Taste to check the seasoning. If you haven’t got any fresh Tarragon add some dried organic Tarragon when you add the stock.
Delicious warm on toasted Ciabatta but equally good cold the next day!
