Image by Rob Palmer

Ingredients (7)

• 2 tbsp olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/4 tsp fennel seeds
• 2 x 400g cans diced tomatoes
• 2 dried bay leaves
• 250g green round beans, trimmed

Method

• Step 1 Heat oil in a saucepan over medium heat. Cook onion and garlic, stirring occasionally, for 5 minutes or until soft. Add the fennel seeds and cook for 30 seconds or until aromatic. Add the tomato and bay leaves. Cook, stirring occasionally, for 20 minutes or until thick. Season with salt and pepper.
• Step 2 Meanwhile, bring a saucepan of salted water to the boil over medium-high heat. Cook the beans for 2-3 minutes or until bright green and tender crisp. Drain.
• Step 3 Place beans in a serving bowl and top with the sauce.