Braised Green Bean Bake

Serves: 4
Cooks in: 45 minutes
Difficulty: 4/10
Gluten free


4 tbs olive oil

1 large onion, finely chopped

5 garlic cloves, minced

6 tomatoes, chopped roughly

Pinch celery salt & cracked black pepper

1 cup/250ml water

1 tablespoon dried oregano

1 pound/450g fresh green beans, ends trimmed and cut into bite-sized pieces

1 sprig rosemary


1 Courgette

2 Tomatoes 

2 Potatoes 

Sauté the onion, garlic (reserving 1 clove) for 5 minutes in a large saucepan before adding the tomatoes, oregano, salt, pepper & a splash of water. Let the sauce bubble away for 15 minutes over a low heat. 

Meanwhile place a large cast iron pan or frying pan over a high heat and add a little oil, a sprig of rosemary & the reserved garlic clove. Cook the rosemary & garlic until they’re golden then remove from the pan. Throw in the beans and stir fry for 10 minutes, seasoning with a little salt. Try and build up a little charring on the beans. 

When the beans have cooked stir them through the tomato sauce. Then turn the heat down low & continue to cook the mix for 15 minutes. 

Meanwhile pre heat your oven to 200 degrees C & prepare your toppings. Finally slice your courgette, potato & tomato.

Transfer the bean mixture to a baking dish & top with alternated pieces of courgette, potato & tomato. 

Drizzle over a little oil & a sprinkle of seasoning then bake the bean bake for 20 minutes. 

When the lovely topping has caramelised & gone golden, serve up with some greens.