1kgfresh Green Beans, ends cut and side string removed
2mediumPotatoes, peeled and cuts in mall cubes (about 3 cm)
600gTomato Pulp, (canned), preferably Mutti brand
1largeYellow Onions, finely minced
1Carrot, 1 sliced in rounds
60mlEVOO, Extra Virgin Olive Oil
2tspFine Sugar
1000mlwarm Water
6Bay Leaves
4tbspfresh Parsley, leaves picked and finely chopped
1½tspSea Salt
½tspfreshly ground Black Pepper
Instructions
We place a large non-stick pot or casserole over medium heat and drizzle the oil. Once it heats up, after about 1’ we add the onions, the potatoes and the sliced carrots, sauteing for about 5’. Add the fresh beans, toss to get well coated with the oil and sauté for another 5’. Pour the 1000ml of warm water, increase the heat and bring to a boil. Then simmer for 25’ with the lid slightly askew.
Add the 600ml of the tomato pulp and the sugar, season with the salt and pepper and simmer, uncovered, for 15’ allowing for the sauce to thicken. Few minutes before the end add the chopped parsley and give it a gentle stir. Remove from the heat and serve either on its own or next to your favourite braised.