Green beans + tomatoes + garlic and olive oil – a simple formula, but how delicious! This is a southern food that needs a healthy slice of white fresh bread and a glass of something red and dry.
Frozen beans and canned tomatoes are quite suitable for this recipe. However, of course, if both of them are fresh, this is not a contraindication.
Be sure to mince the onions and garlic through the meat grinder to turn them into semi-liquid mincemeat. By the time the beans are cooked, this mixture should be infused.
It is very important not to rush during cooking. The longer and slower you cook the beans, the more tender it will be.
- 1.5 kg green beans
- 5 glasses of water (or vegetable broth)
- 250 g canned tomatoes
- 1/2 cup olive oil
- 1-1.5 heads of garlic
- 1 large onion
- 2 tablespoons of tomato paste dissolved in 1/4 cup warm water
- 1 teaspoon of salt
- 1 teaspoon black pepper
- 3 tablespoons fresh chopped dill
- 1 tablespoon dried oregano
- 1/2 teaspoon cinnamon
- a pinch of sugar (optional)
Transfer the onion and garlic through the meat grinder to the saucepan and pour in all the olive oil. Cook over low heat for 5 minutes, then add water or broth, tomatoes, 2 tablespoons of tomato paste diluted in water, spices, mix well and bring to a boil. After that, add green beans, mix and bring to a boil at low temperature.
Now cover and simmer for 50-60 minutes. After turning off, leave the lid closed for 10-15 minutes. Serve the dish hot.