Stewed Green Beans

Stewed Green Beans

This is a vegetable dish that Blai created one day and has become one of our favourite green bean dishes. Initially, he served it on rice but last time, we made it as a vegetable side dish. The green beans are cooked much softer than I am normally used to but their softness and silkiness are just delectable and I usually find myself licking the olive oil off my plate.

Stewed Green Beans with Tomato

serves 2-3 as a side dish.

300g green beans, cleaned and trimmed

1 medium tomato, chopped

1 medium onion, chopped

extra virgin olive oil

a large pinch dried chili flakes

a large pinch dried oregano

salt and freshly ground black pepper

2 tsps balsamic vinegar

In a saute pan, heat about 2 tbsps olive oil and fry the chopped onion until it has softened. Add the tomato and continue frying until it’s darker and drier and the oil starts separating from the mixture. Add the dried chili flakes, the oregano, and the green beans and stir to combine. Add about half a cup of water and cover the pan. Cook until the beans have softened to your liking  this may take a while and you may need to add more water from time to time. We’ve taken a liking to having them quite soft, totally unlike an Asian preparation and much more like an Italian one.