Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve beans with white bread. Sheep cheese tastes good with it.