Fasolakia Ladera – Green Beans Cooked In Tomato

YIELDS
4 Servings

400 g green beans (ends trimmed)
⅓ cup cup extra virgin olive oil
1 medium red onion (finely diced)
3 cloves garlic (minced)
6 Rosa tomatoes (peeled and chopped – or a tin of whole peeled tomatoes, chopped)
80 ml ml water
1 handful flat leaf parsley (roughly chopped)
1 pinch pinch salt and black pepper

Method

Heat the olive oil in a large pot and add in the onion to saute for 2 minutes.

Chuck in the garlic and mix it around until fragrant then add in the beans and stir until they are well coated

Now, add in the tomatoes, the water and a pinch of salt and cover to simmer for an hour.

After an hour, take the lid off and season to taste with salt and pepper.

Just before serving, pump up the heat to fast simmer and stir through the parsley, then remove from the heat and serve