Back down to memory lane with this one. This is a dish my mum is preparing at home and we used to eat it in the summer when the new beans would give their first harvest to us. It’s a very simple and light recipe and the change that I bring to it is the exclusion of oil.
Green beans with tomato-garlic sauce
Servings: 2
Calories: 100kcal
Ingredients
- 450 g green beans
- 200 ml tomato passata
- 4 garlic cloves
- 3 fresh parsley stems
- 1 l hot water
- salt and pepper to taste
Instructions
- Peel the garlic cloves and cut them into thin slices. Wash the beans, cut the edges and cut the beans into smaller chunks.
- Add a medium pot to the stove on medium heat.
- Add the garlic, stir for one minute, then add the tomato passata, the green beans and half of the water.
- Season with salt and pepper, put the lid on and boil for 20 minutes.
- After the 20 minutes, if the liquid is almost gone, add the remaining hot water. If there is still liquid in there to cover half of the beans, then add only half of the remaining water.
- Put the lid on and boil for another 20 minutes.
- Remove the lid, cut the parsley and add it to the pot. Season with salt and pepper if needed, then stir thoroughly.
Notes
This dish can be served as it is or as a side dish.
