Stewed Green Beans with Tomato

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.

It turns out that there’s a very similar Greek green bean dish, also braised, also with olive oil, and also usually with some tomato. It’s good stuff this!

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.

When they’re done, stir in the balsamic vinegar and some more olive oil if you fancy. Serve alongside your main dish. We had them with meatloaf and potato croquettes.