Green beans with tomato and garlic

Name: Green beans with tomato and garlic
Ingredients: 500 g green beans; 1500 ml water; 1 teaspoon salt; 50 ml oil; 4 garlic cloves; 1 medium tomato (150 g)

Season - Green beans with tomato and garlic by Stanca M. - Recipia

Green beans with tomato and garlic are served hot, usually as a main dish for fasting, with tender pods and a light tomato sauce with garlic. The sauce stays light and gathers among the pods, which hold their shape after cooking. I break the pods into pieces about as long as a finger, so they’re easy to pick up with a fork. Prep: 10 minutes. Cook: 19 minutes. Total time: 29 minutes. Serves: 4. About 150 kcal and 3 g protein per serving.

Ingredients

500 g green beans
1500 ml water
1 teaspoon salt
50 ml oil
4 garlic cloves
1 medium tomato (150 g)

Preparation

1. Break the green beans into small pieces. Peel the tomato and purée it, then finely chop the garlic. 2. Bring 1500 ml water and 1/2 teaspoon salt to a boil. Add the beans and boil for 12 minutes, until tender but still holding their shape. Drain in a colander. 3. Heat 50 ml oil in a pan over medium-low heat. Add the garlic and puréed tomato and cook for 5 minutes, until the tomato softens and the garlic smells fragrant. 4. Add the beans to the pan and mix well. Cook for 2 more minutes, then add the remaining 1/2 teaspoon salt if needed.

Notes

If the tomato isn’t ripe, you can use 100 g tomato passata instead. Serve the beans with polenta, which catches the sauce left on the plate. Thin pods soften faster; thick ones, with tough strings along the edges, may need a few extra minutes and stay more fibrous. If the tomato releases a lot of liquid, keep the sauce on the heat until it no longer looks watery. Store in a sealed container in the fridge for up to 3 days.