I’m often looking for something quick, easy, and cheap to cook. Even better if it is something that reheats well so I can take leftovers to work the next day. I’ve also been trying to eat much less meat recently (don’t worry, I won’t cut everything out and stop eating!), and I obviously like my dinners to be healthy. Finally they have to be gluten and dairy free.
We also like to eat seasonably. Green beans are in season right now and my husband keeps bringing them home so I needed to find a recipe that would jazz them up a little. However lovely green beans are just steamed or quickly boiled, its always nice to try something new.
All of the ingredients in this recipe are things that most families will have in the cupboard or the fridge. Theres nothing fancy in this, but the ingredients all work well together and create a simple yet tasty midweek supper. It is also very easy to double or even triple up for batch cooking.
Green beans with tomato sauce and brown rice
Ingredients – serves 2
- 1 tbsp olive oil
- 1 red onion – finely chopped
- 125g green beans – roughly chopped
- 2 garlic cloves – crushed or finely chopped
- 1/2 tsp ground all spice
- 250g passata
- Lemon – cut into wedges
- 150g brown rice
Heat the olive oil over a low-medium heat in a large saucepan and add the onion. Gently fry for 10 minutes or until softened and translucent.
When the rice is cooked, drain and divide between two dishes. Spoon the beans and tomato sauce into the dishes and garnish with a lemon wedge to squeeze over to taste.
Easy peasy! So simple, so cheap, and so tasty. I made a double batch this evening and will be taking leftovers to work tomorrow which is always a bonus for the tummy and the purse! Saucy dishes always make the best leftovers.