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Mixed Beans and Cherry Tomatoes



  • 400-500 g green beans
  • 1 x 410g white beans, drained
  • 250g cherry tomatoes, washed
  • 4 garlic cloves, sliced thinly
  • 50ml cooking oil
  • 30ml olive oil
  • 30g wholegrain mustard
  • sea salt
  • freshly ground black pepper



  1. Top and tail the green beans; blanch them in boiling water for 3-5 minutes. Drain and refresh in cold water.
  2. Rinse the white beans in a colander to remove the starch.
  3. In a frying pan, fry the garlic in hot oil until golden brown; this only takes about a minute. Remove with a slotted spoon and drain on paper towel.
  4. In a frying pan, saute the cherry tomatoes in the olive oil, add the green beans and heat through. Add the white beans and the wholegrain mustard, and stir carefully ensuring that the beans don't break up.
  5. Season with sea salt and freshly ground black pepper.
  6. Serve on a platter and garnish with fried garlic.

I personally am not too fond of tinned white beans and make this without them and without the garlic if I am in a hurry. It goes well with the "Dirty Rice" and also with curries.

Recipe from:

cream dot Food & Home Entertaining, April 2004.

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