The idea for slow cooked green beans with tomato came from Mark Brancatisano, farmer, beef grazier and one of the owners of Torello Farm. Here the beans are cooked slowly in the juices of ripe tomatoes and  generous glugs of extra virgin olive oil.  The dish can be served warm or at room temperature.  

To take it another step, fresh tagliatelle from the Mornington Peninsula Pasta Co is a great addition to create a quick meal. The pasta takes only a couple of minutes to cook and can be tossed in to the hot, sweet, and tender combination of beans, herbs and tomatoes to soak up the cooking juices. Breaking pieces of burrata over the top then melts and oozes giving a creamy finish. 

serves 4

125ml (½ cup) extra virgin olive oil

1kg ripe tomatoes, roughly chopped (if using cherry tomatoes leave whole)

400g green beans, ends trimmed, beans cut in half

4 garlic cloves, peeled left whole

1 long green chilli, split in half lengthways

1 bay leaf

¼ bunch thyme, or oregano sprigs

125ml verjuice or white wine

sea salt

freshly ground pepper

300g Mornington Peninsula Pasta Company fresh tagliatelle

200g fresh burrata (or grated parmesan or pecorino)

For the stove-top method, warm the olive oil in a medium-large saucepan over a medium heat.  Add the tomatoes and cook for 5 minutes until they begin to soften and bring to a low simmer.  Add the beans, garlic cloves, chilli, bay leaf and thyme, or oregano and cook for 25-30 minutes. Pour in the verjuice or wine. Season with salt and pepper. Bring to a boil.  Cover with lid and reduce heat to a low simmer.  Cook for 45-50 minutes until beans are very soft. Discard the chilli and remaining thyme or oregano sprigs. Mash the garlic cloves with back of fork.

Alternatively if using the oven method, preheat oven to 170°C (150°C fan-forced). Place the olive oil, tomatoes, garlic, beans, chilli, bay leaf, and thyme or oregano sprigs in a deep-sided baking dish, about 30 x 20cm. Season with salt and grinding of pepper. Toss to combine and coat all the ingredients in the oil. Pour in the verjuice or wine. Cover the dish with foil and seal around edges. Bake for 30 minutes, then remove foil and continue to roast for a further 15 minutes, or until beans are very soft. Discard the chilli and remaining thyme or oregano sprigs. Mash the garlic cloves with back of fork.

Meanwhile bring a large pot of salted water to the boil. Add the pasta, and bring quickly back to the boil. Cook for 2 minutes, drain, then quickly transfer to the saucepan or dish of tomato mixture. Gently toss through to combine. The pasta will continue to cook a little more and soak up some the juices. Check seasoning.

Ladle into warmed serving bowls. Break off pieces of the burrata and scatter over the top. Serve immediately.

Recipe by Fiona Hammond, March 2022