Green beans with Parma ham, tomatoes and chilli
October 2020
This is an ideal low-carb base recipe to make in this large quantity and eat up during the week. It is delicious as it is as a light meal such as breakfast but it won’t fill you up for long so we prefer to add protein or a healthy fat in the form of eggs, cheese or yoghurt. Alternatively eat it as a side dish to steak, roasts, chicken or sausages.
This was shown to me by Italian Gino Borella who was Head Chef of the famous San Lorenzo in Beauchamp Place in London for 35 years. He used English runner beans for the recipe but flat beans or French beans are excellent substitutes. The chilli can be omitted if preferred. Gino used up the tail of the Parma ham but you could also use pancetta, guanciale, lardo or bacon – each of these is giving a hint of umami to the dish. Leave the meat out for vegetarians.
Ingredients - Serves 6
900g (31oz) runner, flat or French beans
2 tablespoons extra-virgin olive oil
2 garlic cloves, sliced roughly
Half a hot red or green chilli, finely sliced or half a teaspoon chilli flakes
100g (3.5oz) Parma ham or substitute, roughly torn or chopped
Salt and freshly-ground black pepper
7 tablespoons dry white wine or water
2 sprigs of fresh thyme
400ml (14oz) tomato passata or 1 400g (14oz) tin of chopped tomatoes
Remove the stalk end of the beans and cut the runner or flat beans into three on the diagonal. French beans can be left whole or cut in two.
Heat the oil in a large frying pan (that has a lid) and fry the garlic, chilli and ham (or bacon) if using together until the ham becomes crispy (or the bacon is cooked through). This should take no more than 3 to 4 minutes or the garlic will burn. Season with salt and pepper.
Add the wine (or water) and allow to reduce for a couple of minutes, scraping any brown bits off the side of the pan with a wooden spoon. Next add the thyme, tomato passata and finally the beans and toss or stir well.
Put a lid on the pan and cook for around 15 minutes or until the beans are tender and soft and no longer squeaky. Taste the recipe and adjust the seasoning with salt, pepper and chilli as necessary. Serve hot or cool to room temperature in bowls on its own or with low-carb bread.
Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.
