1 ½ lb green beans
4 medium peeled ripe tomatoes (chopped)
2 cloves garlic (chopped)
1 tsp tomato paste
1 tsp salt
1 tbsp olive oil
1 cup water
Cut the ends of each green bean and slice in the middle without cutting through the end. The beans will split in two and attached at the bottom. Take the split beans (attached at the bottom) and cut diagonally around 1 ½ inch long. If you are in a hurry, cut the beans diagonally without slicing in the middle. When the beans are split in half before cutting, all the wonderful juices go inside and it creates a delicious taste. Pour the olive oil in a large pot and place on the stove under medium heat. Once the olive oil is hot, add the garlic and stir for 30 seconds. Add the chopped green beans and sautee for a few minutes. Add the chopped tomatoes and the salt. Dissolve the tomato paste in the water and add to the beans. Stir and cover. Cook it under medium heat until the water starts to boil. Turn heat to low and cook for 45 minutes until the beans are tender. Serve warm with rice or bulgur pilaf.Labels: Vegetable Dishes, Vegetarian Dishes
