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Green Beans in Tomato Sauce

Use olive oil and add lemon juice if you want to eat this cold.

Recipe information

  • Yield

    serves 6

Ingredients

1 onion, coarsely chopped
3 tablespoons vegetable or extra-virgin olive oil
4 cloves garlic, finely chopped
1 pound ripe tomatoes, peeled and chopped
1 pound green snap beans, topped and tailed and cut into 2 or 3 pieces
Salt and pepper
1 teaspoon sugar
Juice of 1/2 lemon (optional)

Preparation

  1. Fry the onion in oil till soft and golden. Add the garlic, and when the aroma rises, add the tomatoes and beans. Season with salt, pepper, and sugar, add water if necessary to cover the beans, and lemon juice if using, and simmer 15–20 minutes, or until the beans are tender and the sauce reduced a little.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
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