Ingredients
4 cups green beans, trimmed and washed
3 medium potatoes, quartered then halved
½ cup extra-virgin olive oil
1 yellow onion, finely chopped
3 garlic cloves, minced
3 large ripe tomatoes, chopped (or 1 cup tomato sauce/passata)
2 tbsp tomato paste
1–2 tsp brown sugar (to balance acidity)
½ tsp ground black pepper
2 ½ tsp salt, or to taste
½ cup zucchini, cut into semi‑circles (optional)
½ cup fresh chopped mint (or parsley)
Instructions
In a large pot, heat the olive oil over medium heat and sauté the chopped onion and garlic until translucent, about 3–4 minutes.
Add the potato pieces, salt and pepper, and cook for about 5–8 minutes until edges begin to brown.
Stir in the green beans and cook for another 5 minutes.
Add chopped tomatoes (or passata), tomato paste, brown sugar, zucchini if using, and fresh mint. Stir to combine.
Pour in 1½ cups of water and bring to a simmer. Lower the heat to a gentle simmer, cover, and cook for 45–50 minutes, stirring occasionally. Add water (½ cup at a time) if the liquid reduces too much.
Once vegetables are tender and the sauce is silky, remove from heat and let sit off the stove for 10–15 minutes to meld flavors.
Serve warm or at room temperature, drizzled with extra olive oil, and optionally topped with crumbled feta and crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main course
