450g/1 lb Fresh Green Beans, topped and tailed

Salt and Pepper

90ml/3fl.oz. Olive Oil

25g/1oz Flaked Almonds

2 Medium sized Onions, chopped

4 ripe Tomatoes

6 tbsp Fresh Basil, chopped

2 Cloves Garlic, crushed

4 tbsp Fresh Parsley, chopped

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Instructions

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1. Cook the whole beans in boiling salted water for 10 minutes or until tender.

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2. Meanwhile, heat 4 tbsp of the oil in a large frying pan, add the almonds and brown evenly. Remove with a slotted spoon and set aside.

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3. Add the onions to the pan with a little more oil if necessary, and fry gently until soft and transparent.

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4. Skin the tomatoes by dropping into boiling water for a couple of minutes - this makes the skins easier to remove - then roughly chop. Add them to the onions, season with salt and pepper and cook for 10-15 minutes over a high heat until thickened.

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5. Pound the basil leaves, garlic, parsley and remaining oil until well combined then stir into the tomato mixture. Mix well and heat through.

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6. To serve - place the beans in a warmed serving dish, pour the sauce over and sprinkle with flaked almonds.

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