Green beans stewed in a rich tomato sauce

Fasolia (Sephardic green beans)

Serves 6


450g green beans 
2 tablespoons olive oil 
1 medium onion, finely chopped 
1-2 cloves garlic, crushed 
1 can of plum tomatoes (400g), drained and chopped 
1 tablespoon tomato puree 
120ml hot water 
Low sodium salt and freshly ground black pepper, to taste


Prepare the green beans by cutting the tips off and rinsing well. 

Heat a pan over a medium heat and add the olive oil to warm. 

Add the onions and fry over a medium heat until softened, then add the garlic and continue to cook for a few more minutes. 

Add the green beans, tomatoes and tomato puree. Season with salt and pepper and mix well. 

Add the water, then cover and simmer for 30 minutes, or until the water has been absorbed and beans are tender.

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