Sunday, March 4, 2012

Green Beans with Onion, Garlic and Tomato

Even with two phone calls in the middle of cooking, this dish still turned out quite well, so I guess the plus points for this recipe is that it’s easy and fairly indestructible. Modified slightly, it’s from the Philippines according Madhur Jaffrey’s World of the East, Vegetarian Cooking.

What you will need
* Green beans (1 ½ pounds/680g)
* 2 mediums onions, peeled and sliced
* 6 cloves of garlic, minced (the original recipe called for 2 cloves of garlic!)
* 400g x tinned, chopped tomatoes
* 4 tablespoons oil (used olive oil)
* 1 ½- 2 tsp salt
* Freshly ground black pepper

What to do:
Cut beans into preferred lengths- chose inch-sized pieces. Heat oil in a pan. Add garlic, then sliced onions (or the other way around as I did). When onion is translucent and garlic is fragrant, add green beans and fry for a while (this is supposed to help retain the ‘green-ness’ of the beans, but I got a bit distracted, so wasn’t able to fry it for long enough). Then add the tomatoes,  cook for several minutes, then add half a cup of water, salt and pepper. Bring to a boil. Simmer for a few minutes (10-15 minutes. Less is better). Then take off fire as soon as the beans are done.

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