Green Beans in Sauce

A popular summer side dish or standalone meal made with green beans, tomatoes, garlic, and onions.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 spoons Oil, olive

  • 1 piece Onion, raw

  • 4 pods Garlic, fresh

  • 500 g Tomato, red

  • pieces Salt, table

  • 1 kg Green beans, fresh

  • pieces Parsley, fresh

Steps

  1. In a pot, bring water to a boil for cooking the vegetables. Clean the green beans (trim the ends and remove any strings) and cut them into 3 to 5 cm pieces. Wash the vegetables. Cut the stem out of the tomatoes and make a cross-shaped incision on the rounded side.

  2. Once the water is boiling, blanch the tomatoes for 15 to 30 seconds, then remove them from the pot with a slotted spoon, let them cool slightly, and peel them. Cut the peeled tomatoes into quarters, remove the seeds, and roughly chop them.

  3. Salt the water used for blanching the tomatoes and add the green beans. Cook them for 10 to 15 minutes or until they are tender but still firm to the bite. Drain the cooked beans.

  4. Peel the garlic and onion and finely chop them separately. Heat olive oil in a pot and sauté the onion until translucent. Add half of the garlic and quickly sauté it with the onion. Then add the chopped tomatoes to the pot. Season with salt and pepper to taste and cook over moderate heat until the sauce thickens.

  5. Add the cooked green beans and the remaining chopped garlic to the sauce. Mix well and cover, simmering for another 5 to 10 minutes. Adjust seasoning with salt and/or pepper if needed.

  6. Rinse the parsley under running water, shake it dry, and roughly chop it. Sprinkle it over the prepared dish just before serving.

Nutrition Information (Per 100g)

  • Calories: 45.47 kcal
  • Fat: 1.79 g
    • Saturated Fat: 0.18 g
  • Carbohydrates: 6.26 g
    • Sugars: 0.84 g
  • Protein: 0.78 g
  • Fiber: 2.15 g

Advice

Raw green beans contain a toxic protein called phasin, which causes the clumping of red blood cells. Phasin breaks down after a few minutes of cooking, so never use uncooked green beans.