Friday, January 2, 2015

Green Beans in Tomato Sauce

10 large juicy organic tomatoes
1 1/2 pounds green beans
and some purple string beans
2-4 large organic garlic cloves
4 medium organic onions
3 tbsp cold pressed olive oil
6 black pepper corns
2 bay leaves
Savory (Satureja) if available
Basil and parsley

The Tomato Sauce
Pour boiling water over tomatoes and peel them.
Press garlic and fry slowly in some olive oil in a pan until translucent.
After a few minutes add sliced tomatoes and cover with a lid. Add the pepper and bay leaves
Continue to cook on a low heat for some time. Stir occasionally. Remove lid for some periods to reduce the liquid.

The Beans
Meanwhile, chop onions and fry slowly in olive oil, stirring occasionally until lightly golden. Clean the beans and trim the ends off. Dry them. Slice beans diagonally into chunks, leave small ones whole. Add beans in portions to the onions and fry lightly.
Pour the liquid reduced tomato sauce over the beans and simmer for approx. 45 min.

If available I like to add some Summer savory (Satureja hortensis) or Winter savory (Satureja montana) in the simmering process for flavour.

Sprinkle with finely chopped basil and parsley before serving. Feta and rice go well with this dish.

The dish can be eaten hot or at room temperature.

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