Ingredients
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400 g Green beanstring or flat
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300 g Leekor onion
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1 Carrot
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4 cloves Garlicsmall
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to taste Chili fresh
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1 tbsp Tomato paste
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400 g Italian canned tomatosor fresh tomatoes in season
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150 ml Water
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5 tbsp Extra Virgin olive oil
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to taste Parsley leaves
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1 tsp Cumin powder
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2 tsp Salt
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to taste Grounded black pepper
Directions
Green beans (string or flat) are a superfood. First, they are an excellent source of fiber; second, they are rich in vitamins, minerals, and antioxidants. It’s worth learning how to cook them deliciously, to enjoy them, and to make them a regular part of your diet.
Dishes with green beans in tomato sauce can be found in many Eastern cuisines. For example, in Armenian cuisine there is a dish called lobio made with green beans. You can use any type of green beans for this recipe — flat or thin. In the photo, the dish is made with flat beans, which have long pods, a delicate flavor, and a pleasant firm texture.
The recipe is simple, healthy, and convenient: it stores well and can be served either warm or cold. Highly recommended!
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Steps
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1
Done
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Wash the green beans, trim the ends, and cut into pieces about 5 cm long. Slice the leek into half-rings about 5 mm thick, the carrot into half-rings, the garlic into thin slices, and the chili into small cubes. |
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2
Done
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In a deep skillet with a thick bottom, heat some olive oil. Add the leek, a little salt, cover with a lid, and simmer over low heat until soft, stirring occasionally (about 10 minutes). Remove the lid, increase the heat to medium, add the garlic, carrot, and chili, and cook for 2 minutes, stirring. Add the tomato paste and cook with the vegetables for another 2 minutes. |
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3
Done
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Next, add the beans, stir, and cook for 2 more minutes. Then add the canned tomatoes with their juice, water, and spices. Bring to a boil, cover, and simmer over low heat for about 25 minutes. The beans will become tender but still hold their shape with a slight crunch. The tomato sauce will be thick; if there is too much liquid, you can evaporate it by increasing the heat. Finally, stir in the parsley. |
