Beans in tomato sauce
6 servings
40 minutes
Beans in tomato sauce is a simple yet surprisingly rich dish that finds its place in European cuisine. Its origins trace back to traditional village recipes where beans served as a primary source of protein. The tomato sauce made from fresh tomatoes adds a pleasant sweet-sour note, softening the texture of the beans. Tender pods infused with the aromas of onion, oil, and parsley reveal a rich flavor and make the dish perfectly balanced. Beans in tomato sauce can be served as a standalone dish or as a side to meat and fish, and its rich taste makes it an excellent choice for cozy family lunches. This dish embodies simplicity, where just a few ingredients create true gastronomic harmony.
1
Prepare tomato sauce: blanch the tomatoes, peel them, and chop finely. Heat oil in a pan and sauté finely chopped onion for 5 minutes over low heat, then add tomatoes and cook for another 15 minutes, mashing them with a spatula. Let the sauce cool slightly, blend it into a puree, and add sugar.
- Tomatoes: 750 g
- Onion: 1 head
- Sunflower oil: 3 tablespoons
- Sugar: 1 teaspoon
2
Bring salted water to a boil in a large pot. Add the beans and bring to a boil again, then cook uncovered for 10 minutes. Drain the water and return the beans to the pot.
- Green beans: 1.5 kg
- Salt: to taste
3
Pour the beans with tomato sauce, mix, and cook on low heat for 10 minutes until the beans are soft. Sprinkle with finely chopped parsley and serve.
- Parsley: 3 stems