Image from Hayley @ little pinwheel – who by the way since starting the cleanse has developed her very own 6 pack. You heard it here first.

This is the most delicious recipe – the first time I made this was for my birthday dinner (amongst other things) where I had a tapas style meal. It works perfectly as a side dish or as a main. You could add some brown rice if you wanted a bit more – I find it delicious on it’s own. Definitely a household favourite.

Beans braised in olive oil and tomato

olive oil
2 onions chopped
2 cloves of garlic, chopped finely or crushed
thyme sprigs
1 tin of canned tomato
300gm green beans, ends trimmed off
50ml red wine vinegar
3 teaspoons of coriander seeds

Pre-heat oven 160 degrees
Place olive oil in an ovenproof saucepan over a high heat on the stove (of you do not have an ovenproof pan, you will need to use two separate dishes).
Add 2 tbs of oil, adding garlic and onion and sweat until translucent – approximately 5 minutes. Add tomatoes, thyme (10 sprigs) and cook for a few minutes before adding vinegar. Bring to a simmer.
Place baking paper over the pan and cover with foil.
Transfer to oven and roast for 1 – 1.5 hours (or as long as possible really – up to 4 hours)
Increase oven temperature and place beans into the baking dish. Sprinkle with coriander seeds. Recover with baking paper and foil and roast for a further 20 minutes or until beans are cooked.c