Zeytinyağlı taze fasulye, green beans in olive oil

Zeytinyağlı taze fasulye, green beans in olive oil.

Summer weather, summer food! Made with beautiful Spanish green beans served in my new tapas dish.

Ingredients:

1 onion, chopped

1/2 cup olive oil (more to serve)

2-3 cloves garlic, thinly sliced

1 red bell pepper, chopped

2 medium tomatoes, chopped

800gr green beans, top and tailed then cut into two

Salt and pepper, to taste

Method:

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent.

• Stir in the garlic and chopped peppers. Cook for a few minutes until the peppers begin to soften.

• Add the chopped tomatoes to the pot. Cook until the tomatoes start to break down and release their juices.

• Stir in the chopped green beans. Season with salt and pepper to taste.

• Bring to simmer then cover the pot with a lid and reduce the heat to low. Allow the stew to simmer for about an hour, or until the green beans are tender and fully cooked.

• Avoid adding too much water. Let the stew cook in the juices from the tomatoes. If the stew begins to stick to the bottom of the pot, add a little water as needed to prevent burning.

• Rest overnight and serve at room temperature next day, optionally with crusty bread and strained yogurt.