Ingredients 1 kg tender green beans 2 clov. garlic, sliced 2 dry onions, finely chopped 4 medium potatoes, cut into wedges 1 carrot, thinly sliced ¾ cup olive oil 1 bndl. parsley, finely chopped ½ bndl. fresh spearmint, finely chopped 1 kg ripe tomatoes, grated 1 tbsp tomato paste Salt Pepper TAGS STEW GREEN BEANS MAIN COURSES GLUTEN FREE VEGAN GREEK SUMMER FOODS Ingredients 1 kg tender green beans 2 clov. garlic, sliced 2 dry onions, finely chopped 4 medium potatoes, cut into wedges 1 carrot, thinly sliced ¾ cup olive oil 1 bndl. parsley, finely chopped ½ bndl. fresh spearmint, finely chopped 1 kg ripe tomatoes, grated 1 tbsp tomato paste Salt Pepper Instructions Clean the green beans and blanch them in boiling water for 5 minutes. Drain them and spread them out in a baking pan. Tuck the potatoes and carrot in among the beans. In a bowl, combine the finely chopped onion, the garlic, the grated tomatoes, the tomato paste, the parsley and the spearmint. Add salt, pepper and olive oil, mix very well, and pour the mixture over the ingredients in the pan. Cover the pan with parchment paper and aluminum foil and bake in a well-preheated oven at 180°C (350°F) for one hour. Uncover, gently stir the green beans with their sauce, and continue baking with the pan uncovered for about 20 minutes, until the tomato sauce reduces, the beans turn glossy and tender, and they are left in their oil. TAGS STEW GREEN BEANS MAIN COURSES GLUTEN FREE VEGAN GREEK SUMMER FOODS
