I love the simplicity of this dish and memories it brings back of my childhood every time I eat it. I love the sweetness the summer tomatoes add to this dish and the tender green beans. It’s a dish that can been eaten hot or cold as a light meal by itself or as a side.
What you need
- ½ kg green beans
- 2 medium carrots
- ¼ cup olive oil
- 1 onion
- 5 medium very ripe tomatoes (grated) or 450g tinned tomatoes – chopped
- Salt and pepper – to taste
- 2 TBLS chopped continental parsley
What to do
Trim the ends of the beans, rinse in cold water and drain well
Peel and chop the carrots into 2cm pieces
Finely chop the onion
Heat oil in a pot
Add the chopped onion and cook on low heat for 5 minutes until onion softens and becomes transparent. Cooking onion on a low heat brings out a lovely sweetness.
Add the beans and carrots, stir thoroughly.
Add the tomatoes, salt and pepper – stir through
Add 1 litre of water and bring to the boil, then simmer on a medium heat for 40 minutes or until the beans are soft and liquid has reduced to a sauce consistency.
Add finely chopped parsley and stir through.
Serve with crusty bread.
