Green Beans In Tomato Sauce (Palestinian Bandoura)

This is a family favourite in Palestine and the Middle East. Simple and nutritious, the meal can be cooked in summer with fresh ingredients or winter with frozen beans and tinned tomatoes. It is full of vitamins and minerals to boost the immune system.

green beans (250 g)
1 medium onion
3 cloves garlic
5 Tbsp. extra-virgin olive oil
1 can chopped tomatoes or 100 g tomato purée with a handful of fresh crushed tomatoes
kosher or sea salt
black pepper, freshly ground
water, hot (750 mL)

Put olive oil in a heavy-based pot and add chopped onion and stir for 5 minutes on medium heat until golden. Add crushed garlic and stir for one minute. Add beans and stir for a further three minutes. Add the puréed tomatoes and stir for 2 minutes. Then add a handful of crushed tomatoes or a whole tin of high quality Italian tomatoes (and not the puréed). Stir and add a bit of salt and pepper to taste. Add 750 mL f hot water.

Cook for 15-20 minutes until beans are tender and tomatoes are cooked. Add a dash of hot water if a little dry.

Serve with rice.

Makes 4 servings.