INGREDIENTS
10 tomatoes
1 tablespoon lard
2 garlic cloves, finely chopped
2 onions, finely diced
4 jalapeno chilli peppers, deseeded and cut into fine strips
500 mlwater
500 g runner beans, stringed and sliced on the diagonal
sea salt and freshly ground black pepper

TO MAKE 

Blister the tomatoes over a barbecue (or under a hot grill) until the skin turns black on one side.

Melt the lard in a saucepan over a medium heat, add the garlic, onions and chilli peppers and sweat until soft.

Roughly chop the tomatoes and add them to the pan, together with their juice. Cook until they become soft, then add the water and continue to cook until the sauce has thickened.

Stir in the runner beans, cover and cook for 20–30 minutes, until they soften and wilt a little.

Finish with salt and a generous amount of coarsely ground black pepper.

This is an edited extract from Deep South by Brad McDonald. Published by Quadrille, available in stores nationally.