Broad beans in tomato sauce

Looking for a side dish? Try this recipe for that perfect accompaniment to any meat or chicken dish, or just eat is with bread for a vegetarian meal

 

Ingredients:

3 to 4 tablespoons olive oil
1 onion, grated
400g frozen or fresh broad beans
250ml water (or as needed)
2 tablespoons tomato paste
1 to 2 teaspoons dried oregano
sea salt and freshly ground black pepper to taste
Method:
1. Heat the olive oil in a large saucepan over medium heat. Add the grated onion and saute gently for 5 minutes, or until soft and translucent. Ensure that the onion doesn't brown.
2. Add the broad beans to the saucepan and saute gently for a minute. Raise the heat to medium-high and add the water and tomato paste. Add the oregano, salt and pepper. Cover partially and cook at a strong simmer for a further 20 to 25 minutes, or until the broad beans are soft. Note that you don't want any water left in the pan; if you're getting toward the end of cooking and notice there's too much water, uncover the pan so that as much water as possible evaporates, leaving a rich tomato and olive oil sauce.