Ingredients
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2 lbs fresh green beans, whole and not french-ed
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2 medium potatoes, peeled and cut into 1 1/2-inch chunks
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4 garlic cloves, peeled and sliced very thin
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2 (8 ounce) cans tomato sauce
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1 1/2 cups water
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1/2 cup olive oil
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1 teaspoon sea salt, add more as needed to taste
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1 teaspoon fresh ground pepper
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2 large sweet onions, cut into thick 1/2-inch slices
Instructions
- Use a large stock pot or dutch oven, sautee onions over medium heat with the salt and pepper in 1/4 cup olive oil until onions just begin to soften- about 2-3 minutes.
- Add garlic and potatoes and stir. Add the tomato sauce and water. Add the green beans last, stir all together until well mixed. Drizzle the remaining 1/4 cup of olive oil on top.
- Cook over medium -low heat, stirring every 15 minutes or so, until potatoes are fork tender and beans are soft. Add additional salt and pepper to taste.
- This usually takes and hour and a half but I often lower the heat and leave the beans on for 2+ hours.
- The beans are even better the next day- get out your bread, load up a bowl and enjoy yourself! Kali orexi!