Braised local beans with parma ham and spaghetti

Braised local beans with parma ham and spaghetti

1 stick celery, finely chopped

1 onion, finely chopped

2 cloves garlic, minced

25g butter

4 slices parma ham, shredded

1 tablespoon tomato puree

250g mixed beans ( runner beans and green beans) topped tail and cut into 2cm pieces

250g local tomatoes cut the same size or whole if cherry tomatoes

250ml stock

300g dried spaghetti

75g hard cheese like parmesan/ Cais na Tire/ pecorino

Handful fresh basil, parsley or lovage, chopped

1 tablespoon of good olive oil

Cook the onion, garlic and celery in the butter in a pan over low heat – keep a lid on and give it a stir occasionally, for 15 minutes or until soft. Add the ham and cook for a couple of minutes. Mix in the tomato puree and add the beans, tomatoes and stock. Place the lid on and simmer for 10 minutes. Cook the spaghetti for 10 minutes and then drain and add to the braised beans. Mix in the cheese and herbs. Check seasoning and serve in bowls with a drizzle of the good oil.