Green Beans in Olive Oil
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g broad reen beans
- 2 medium onion (s)
- 2 large tomato (s)
- 1 tablespoon tomato paste
- 6 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 lemon (s), untreated
Print Recipe
Pin Recipe Instructions
- Wash and clean the beans, peeling off the threads. Cut the beans into pieces about 4-5 cm long. Peel and finely chop the onions. Pour boiling water over tomatoes, leave to stand for a moment, peel and cut in half. Cut out the stalk roots, dice the pulp, catching the juice.
- Mix the prepared vegetables with tomato juice and pulp, olive oil, salt and sugar in a saucepan and cook covered for about 5 minutes over high heat. Shake the pot once to prevent the vegetables from sticking.
- Add 1/4 l water to the beans, stir and cook the beans covered over a medium heat for 20-30 minutes until they are soft.
- Put the roasted beans in a bowl. Wash the lemon with hot water, cut into thin slices and place them on the beans. Let the dish cool down, squeeze out the lemon wedges and remove.
- Serve beans with white bread. Sheep cheese tastes good with it.
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