Baked green beans

Ingredients

• 1 kg green beans
• 1500 ml water
• 1 teaspoon salt
• 2 medium onions (300 g)
• 2 large tomatoes
• 1/2 carrot (40 g)
• 3 tablespoons oil
• 60 ml water
• 3 tablespoons tomato paste
• 250 ml water
• 1/2 teaspoon ground pepper
• 1 level teaspoon dried dill
• 1 tip of a teaspoon dried basil
• 3 cloves garlic

Preparation

1. Trim the ends off the beans, wash them and break them into pieces. Bring 1500 ml water and 1/2 teaspoon salt to a boil. 2. When the water boils, add the beans and cook for 12 minutes, then drain them. 3. Peel and finely chop the onions. Peel the tomatoes and cut them into cubes. Peel the carrot, cut it lengthwise, then slice it. Peel the garlic and cut it into thin slices. 4. Heat the oil in a pan and add the onion, tomatoes and carrot. Cook for 8 minutes, stirring occasionally; when the vegetables start to soften, add 60 ml water. 5. Add the tomato paste, 250 ml water, 1/2 teaspoon salt, the pepper, dill, basil and garlic. Stir and boil for 3 minutes, until the sauce starts to bubble. 6. Remove the pan from the heat, add the beans and stir. Transfer everything to a ceramic baking dish and level it out. Bake at 180°C for 35 minutes, until the beans are tender and the sauce has reduced. 7. Take the dish out of the oven and leave it to cool for 10 minutes before serving.