1 tbsp olive oil or rice bran oil
1 onion, finely chopped
2 garlic cloves, crushed
900g/2lb 4oz/4 cups canned
800g/1lb 12oz/4 cups canned
Cannelloni beans, rinsed and drained
2 tbsp chopped dill leaves
2 tbsp thyme leaves
125 ml/4fl oz ½ cup vegetable
Stock, plus extra if needed
450/1lb green beans
2 tbsp extra virgin olive oil
Crusty bread or cooked quinoa, to
Heat the oil in a large saucepan over a medium heat.
Add the onion and garlic, cook for 5-8 minutes until softened.
Add the tomatoes and thyme, then pour in 125ml/4 fl oz/1/2 cup vegetables stock stir, then simmer for 40 minutes, stirring occasionally. Add the green beans and cook for 10 minutes, or until they tender. Add a little more liquid if the mixture catches on the pan. Remove from the heat and drizzle with the olive oil. Serve with crusty bread.