4 portions
Ingredients:
- 700g green beans (fresh or frozen)
- 2 potatoes (optional)
- 2 zucchini
- ½ cup olive oil
- 1 big onion (finely chopped)
- 1-2 carrots
- 2 cloves of garlic (optional)
- ½ kilo fresh diced tomatoes OR 400g canned tomatoes
- 1 tbsp tomato paste
- ½ bunch parsley (finely chopped)
- 1/3 bunch spearmint finely chopped (fresh or dry)
- salt / pepper
I add 1 red pepper too
Method:
- Cut the potatoes in large pieces and slice the zucchini
- Place a pot over medium heat and add half of the olive oil
- Add the onions and saute’ for a few minutes until they become transparent
- Add the minced garlic, the potatoes, the carrots, the zucchini and saute’
- Add the green beans and mix the vegetables so that the oil goes everywhere
- Add the tomato paste and the tomatoes
- Add the salt/pepper
- Put the lid on the pot, lower the heat, and simmer for about 40-50 minutes
- After 40 minutes, add the rest of the olive oil, the parsley and the spearmint
- Boil for another 5-10 minutes until the water is gone, the sauce has thickened and the food is left in its oil
- During the procedure always check the liquids in your pot
Tips:
- Don’t stir all the time otherwise the beans will break up and lose their shape becoming too soft and mushy
- Cook on low heat and not for more than 40-50 minutes
- When we add the tomato paste it’s best to rub it on the bottom of the pan/pot and let it cook for a minute before adding the tomatoes etc *Finally, the beans shouldn’t float in olive oil and sauce so don’t add water The secret is for them to remain whole and fresh but tender!
Serve:
With feta and bread. You could also sprinkle some oregano on top. They’re also very tasty when they’re cold!
