Green beans with leurda

Name: Green beans with leurda
Ingredients: 1 medium onion (150 g); 3 tablespoons oil; 1 teaspoon Vegeta; 1/2 teaspoon ground pepper; 1 kg fresh green beans; 700 ml water; 5-6 tomatoes; 30 g frozen leurda; 10 g dill (optional); 1 teaspoon salt

Season - Green beans with leurda by Evanghelina F. - Recipia

Green beans with leurda (wild garlic) simmer until tender, then finish in the oven, with the liquid reduced as much as you like. Chopped tomatoes and frozen leurda go in near the end, and the sauce can stay looser or reduce well, depending on how long you leave it to cook down. I eat it cold too, with bread. Prep: 20 minutes. Cook: 64 minutes. Total time: 84 minutes. Serves: 6. Approximately 140 kcal and 5 g protein per serving.

Ingredients

1 medium onion (150 g)
3 tablespoons oil
1 teaspoon Vegeta
1/2 teaspoon ground pepper
1 kg fresh green beans
700 ml water
5-6 tomatoes
30 g frozen leurda
10 g dill (optional)
1 teaspoon salt

Preparation

1. Peel and finely chop the onion. Trim and wash the green beans, then break the pods into suitable pieces. Dice the tomatoes and chop the frozen leurda. 2. In an oven-safe saucepan, sauté the onion in 3 tablespoons of oil for 4 minutes, until softened. Add 1 teaspoon of Vegeta and 1/4 teaspoon of pepper. 3. Add the green beans to the pan and pour in 700 ml of water. Boil for 25 minutes, until the pods start to soften. 4. Add the tomatoes, leurda and dill, if using. Boil for another 5 minutes. 5. Set the oven to 180°C. Put the saucepan in and cook for 30 minutes, until the liquid has reduced as much as you like. 6. Adjust the salt and add another 1/4 teaspoon of pepper. Serve warm or cold.

Notes

Keeps in the fridge in a covered container for up to 3 days; when reheating, add a splash of water if the sauce has thickened. If making it ahead, let it cool before refrigerating and reheat only the portion you’ll serve. Young green beans, with thin pods and no tough strings, soften faster than mature ones, so the boiling time may be shorter. The onion is the easy step to rush; let it soften evenly in the oil without browning it too much. If the tomatoes are very juicy, keep an eye on the sauce near the end and extend the baking time a little, until it’s the consistency you like. Use a saucepan that can go in the oven; if you don’t have one, transfer the food to an ovenproof dish before baking. To time the meal, count the 30 minutes in the oven after boiling, then let it cool a little. Serve it with bread, ready to dip in the sauce.