Spanish cuisine · Vegetable Dishes

Green Beans in Tomato Sauce

Green beans braised until tender in a slowly reduced garlic-tomato sauce.

Ingredients · for 4 servings

• 800 g green beans
• 600 g ripe tomatoes
• 1 onion
• 4 garlic cloves
• 1 tsp paprika (sweet)
• 1 tsp sugar
• 1 bay leaf
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Trim the beans, cut off the ends and break them into 5 cm pieces; score the tomatoes crosswise, blanch for 30 sec., peel and dice finely.
2. Parboil the beans in boiling salted water for 6–7 min. until just tender, drain while catching 150 ml of the cooking water.
3. Finely dice the onion and sweat it in the olive oil over medium heat for 7 min. until soft, add the sliced garlic and let it infuse for 1 min. until fragrant.
4. Briefly stir in the paprika, immediately add the tomatoes, sugar and bay leaf and reduce uncovered for 15 min. until the sauce is dark and thick.
5. Fold in the beans, pour in the reserved cooking water and braise covered for a further 10 min. until they are completely tender and coated in the sauce.
6. Remove the bay leaf, season generously with salt and pepper, and serve warm or lukewarm with white bread.