Australian Gourmet Traveller - (02)February 2020 (1)

GUY JEFFREYS, MILLBROOK

88 GOURMET TRAVELLER

Beansbraisedintomato and garlic with sage oil

SERVES4-6// PREPTIME 20 MINS// COOK 35 MINS

“Ifyou’reluckyenoughtohaveyourowngardentopickandcookfrom,that’sgreat,”saysGuy

Jeffreys.“Ifnot,thenextbestthingis touseproducefromyourlocalfarmers’market.”Heuses

a mixtureofFrenchbeans,butter(yellow)beans,Italian(Roman)beans,snakebeansandother

heirloom varieties such as poverello bianco and rattlesnake beans, if available. Choose what’s best.

1 kgbeansofvarious

varieties,washed

andtrimmed

2 freshbayleaves

5 largetomatoes,cored

andcutinquarters

3 garliccloves,smashed

100 mloliveoil

Crustybread,toserve

SAGEOIL

1 smallgarlicclove

3 sprigssage,leavespicked

Juiceof1 lemon

50 ml olive oil

1 Bringbeans,bayleavesand

150mlwatertotheboilina

casseroleoverhighheat.Stir,

thenreduceheattoverylow

andcoverthree-quartersof

panwitha lid.Simmer,stirring

occasionally, untilbeansare

softbutstillholdingtheirshape

(30minutes).Addtomatoesand

garlicandsquashontheinside

ofcasserolewitha spoon,stir

throughtothickensauceand

seasontotaste.If liquidhasn’t

reduced, remove beans with

a slottedspoonandboilover

highheatuntilthick(5minutes),

thenreturnbeanstopan

(discardbayleaves).

2 Meanwhile,forsageoil,

poundgarlicwitha mortar

andpestle.Addsageleaves,

saltandpepperandpound

toa paste.Addlemonjuice,

thenoil,andstirtocombine.

Seasontotaste.

3 Drizzlebeanswithsageoil

and serve with crusty bread.