String bean dish

Name: String bean dish - Ioanina L.
Ingredients: 1 kg green beans 50 ml oil 4 cloves of garlic 1 bunch of parsley salt; pepper 1 onion 100 g broth

Sezon - String bean dish by Ioanina L. - Recipia

Green beans are cleaned, washed, and cooked directly in a pot after the onion has become translucent in oil. It’s a simple dish of green beans, with tomato paste and garlic added towards the end to preserve their distinct flavors. There aren’t many steps involved, and it doesn’t require complicated ingredients. Quick Info Total Time: not specified in the original recipe Preparation Time: not specified Cooking Time: not specified; the last approximately 10 minutes are cooked together with the tomato paste and garlic Servings: not specified Difficulty: easy Recipe Type: green bean dish, suitable for a simple lunch or dinner Ingredients 1 kg green beans 50 ml oil 1 onion 4 garlic cloves 100 g tomato paste 1 bunch of parsley Salt, to taste Pepper, to taste Preparation Method 1. Clean the green beans and wash the pods thoroughly. Break each pod into pieces of about 2-3 cm. If you encounter tougher ends, remove them before cutting the beans. 2. Chop the onion finely. Heat the oil in a suitable pot, then add the onion. Sauté until it becomes translucent. There’s no need to brown it; for this dish, it’s enough for it to soften and release its aroma into the oil. 3. Add the cut green beans over the onion and stir. Add about a cup of water, then allow the beans to steam. 4. Season with salt and pepper. The beans should cook until tender, but the exact time may vary depending on how tender they are and the size of the pieces. Check occasionally and stir gently. 5. When the beans are almost done, add the 100 g of tomato paste and the peeled and chopped garlic. Stir to distribute the sauce among the pods. 6. Let the dish simmer for about 10 more minutes. During this time, the tomato paste combines with the juices in the pot, and the garlic releases its flavor. If needed, stir gently without crushing the beans. 7. Turn off the heat and add the chopped parsley. Taste and adjust the salt or pepper if necessary. The dish can be served once the parsley is well mixed into the sauce. Why I Make This Recipe Often It’s one of those dishes where preparation is simple, and the ingredients are easy to find. The green beans remain the main ingredient, while the onion, tomato paste, and garlic provide enough flavor without needing many extras. I also like it because it can be served as a main dish, but it can also be a side dish alongside other meals. Plus, the quantity of one kilogram is suitable when I want to cook for more people or have leftovers for the next meal. Tips The beans should be cleaned and washed before cutting. The 2-3 cm pieces cook more evenly and are easier to serve. Don’t add all the tomato paste at the beginning. In this recipe, it’s added when the beans are almost cooked, after the pods have softened. This maintains the correct order of steps, allowing the sauce to develop in the final cooking minutes. Garlic is also added towards the end. If added too early, it can lose its aroma or stick to the bottom of the pot, especially if the liquid reduces. The amount of water is approximate, about a cup. The beans should steam, not boil in a large amount of liquid. If the pods are juicier, they may release enough moisture during cooking. Salt and pepper should be added during cooking, then the flavor checked again at the end. The tomato paste may already contain salt, so it’s better to adjust gradually. Substitutions The recipe uses green beans, which is the base of the dish. There isn’t a precise substitute indicated, so to keep the recipe unchanged, it’s best to use the same type of beans. Parsley is part of the original recipe and is added at the end. If you don’t have it, the dish can still be prepared without it, but the final flavor will not be exactly the same. Variations The basic recipe does not include other vegetables or spices. If you want to keep its simple flavor, there’s no need to add anything extra. You can only adjust the amount of salt and pepper, depending on the tomato paste and family preferences. For a dish with more or less sauce, the difference can be made by the amount of water used for steaming. However, water should be added gradually or in the approximate amount stated in the recipe, so the dish doesn’t become watery. Serving Ideas The green bean dish with tomato paste, garlic, and parsley can be served warm, immediately after it’s ready. It’s suitable as a main dish, especially when you want a simple meal, but it can also be served alongside another dish. For serving, it’s enough to scoop the beans with sauce from the pot and sprinkle the parsley added at the end. No separate preparation for serving is necessary. Frequently Asked Questions 1. How much water is added to the beans? About a cup of water is added, just enough to help the beans steam. The exact amount may vary slightly, as some pods release more water during cooking. The important thing is that the beans are not covered with too much liquid. 2. When is the tomato paste added? The tomato paste is added when the beans are almost done. After adding the paste and garlic, the dish simmers for about 10 more minutes. 3. Is the garlic added whole or chopped? The recipe specifies that the garlic is added at the end, without indicating the exact form. You can chop it before adding it to the pot for the flavor to spread more easily throughout the dish. 4. How do I know when the beans are done? The beans should be tender after steaming. Check a piece before adding the tomato paste. If it’s still hard, it needs more cooking before the final step. 5. Can it be served cold? Yes, the dish can be eaten after it has cooled. However, the recipe is presented as a cooked dish and can be served warm, immediately after adding the parsley. Nutritional Values The values below are estimates for the entire quantity prepared, as the source does not specify the number of servings or the final quantity after cooking. For the entire recipe: Calories: approximately 750-850 kcal Protein: approximately 20-25 g Carbohydrates: approximately 75-90 g Fat: approximately 45-50 g Fiber: approximately 25-35 g The majority of the fat comes from the 50 ml of oil. The green beans contribute fiber, carbohydrates, and a moderate amount of protein, while the onion, garlic, tomato paste, and parsley add smaller amounts of nutrients. Values may vary depending on the type of beans, the tomato paste, and the amount of water left in the dish. Storage and Reheating After it has cooled, place the dish in a covered container and store it in the refrigerator. It’s recommended to consume it within 2-3 days. For reheating, place a portion in a pot and heat it over low heat, stirring gently. If the sauce has thickened too much, you can add a little water, but just enough to heat it evenly. There’s no need to boil the dish again; it’s enough for it to be heated through.

String bean dish

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