Vegetables
This traditional dish is slow-cooked until the beans turn a deep olive-green and become tender. We use a 'layering' technique and a touch of sugar to balance the acidity of the tomatoes, resulting in a rich, velvety flavor profile.
Ingredients :
- 500 g fresh green beans
- 1 large onion
- 1 medium tomato
- 2 garlic cloves
- 1/3 cup olive oil
- 1 tsp salt
- 1/2 tsp sugar
- 2 cups hot water
Preparation :
- Wash the green beans, trim the ends, and remove any strings. Cut them into halves or thirds (or split lengthwise for a traditional look).
- Finely chop or grate the onion; dice the tomato into small cubes and slice the garlic.
- In a large pot, arrange the ingredients in layers: place the onions at the bottom, drizzle the olive oil over the onions, place the green beans, and top with the diced tomatoes, salt, sugar and garlic.
- Cover the pot, do not stir and cook on low heat for about 40 minutes to allow the beans to soften in their own juices (and the tomato's juice).
- Check the pot; gently stir the beans. Pour in the hot water.
- Cover again and continue cooking on low heat for another 20 minutes until the beans are tender and have turned an olive-green color.
