Green beans with tomatoes
– Muriel Roux
(SHORTCUT, FRESH, HEALTHY)
This recipe is from Muriel’s Greek grandmother, Yaiyai, who fled Turkey as a young girl because of war. She ended up coming to South Africa to marry a Greek man she didn’t know. On arrival she discovered she would also be keeping house and making meals for his brothers. Yaiyai was a remarkable woman who became much-loved in the Afrikaans community.
SERVES 4 Preparation time: 15 min Cooking time: 15-20 min
100 ml olive oil 15 ml (1 T) tomato paste 45 ml (3 T) mixed dry basil, oregano
and parsley 2 onions, chopped 8 fresh tomatoes, cut into chunks good glug of vegetable stock
OR white wine (optional) 5 ml (1 t) sugar fresh chilli, chopped, OR cayenne pepper
to taste (optional) salt and black pepper garlic, chopped 1 kg fresh young green beans, topped extra glug of olive oil Italian bread, couscous, rice or mealies to
1 Heat the olive oil in a large pan. 2 Lightly fry the tomato paste and herbs until fragrant. 3 Add the chopped onions and stir. 4 Add the tomatoes and simmer until soft. For a more ample sauce, add a glug of stock or wine. 5 Add the sugar and chilli or cayenne pepper to taste, if using. Simmer for a few minutes. It’s important to taste the sauce now and make it your own by adding more herbs, salt, pepper, garlic, chilli or other spices to taste, as preferred. 6 Add the beans and heat until just cooked and still crunchy. 7 Add a glug of olive oil when the dish is done. 8 Serve with Italian bread, couscous, rice or mealies, if preferred.