Lovely, tender green beans, cooked slowly with potatoes in a fresh tomato sauce, with a really refreshing basil kick! Serve with feta cheese and nice crusty bread!
Serves: 5 Preparation time: 30′ Cooks in: 50′ Ready in: 1:20′
1 kg green beans, fresh or frozen
2 large potatoes, chopped
1 large onion, finely chopped
1-2 garlic clove, finely chopped
40gr ripe tomatoes grated
1 cup fresh parsley, finely chopped
1 cup fresh basil, finely chopped
2/3 cup extra virgin olive oil
1 tsp sugar
salt, black pepper freshly ground
Place a large pan with heavy bottom on high heat with ¼ cup water and stir in onion and garlic until tender and liquid evaporates. Add olive oil and cook onion and garlic for 1-2 minutes.
Add green beans and a little water and bring stew to a boil. Add tomato, sugar, cinnamon and season with salt and pepper, simmering for 15 minutes or until beans are half cooked. Add more water if necessary.
Stir in parsley and basil and simmer for another 15-20 minutes, until beans are cooked and liquid is absorbed. Let stew cool slightly and serve warm.
Photo George Drakopoulos – Food styling Elena Jeffrey