OK – i’ll admit two things about this recipe :
A – not sure if this even qualifies as a recipe … but for my defense I must state – this is by far one of my favorites !!! serve with anything – rice, quinoa, couscous, next to your protein … simple and yet – delicious.
B – I know great chefs use a blanching technique for green beans – short cooking in boiling water – then an ice bath to stop the cooking process – a technique that will keep them beans crunchy and vivid green – I beg to differ …
Three ingredients … so do make an effort to use the best … Fresh green beans – fresh garlic (not those horrible frozen cubes) – and most importantly – good qualify tomato paste (i’m biased for Muti – can eat it with a spoon).
Clean the green beans – discard the steam and cut to half (yes – of course you should rinse them to).
Peel and chop the garlic cloves.
In a pot – over medium heat – put a nice quantity of olive oil – add the garlic when the oil is still cold !!!
Let the garlic cook a little – the smell will tell you its time for next step.
Add the tomato pure to the pot – and let it cook in the oil.
Once again – trust your nose to detect time to proceed – noses never lie.
Add water – not too much – you need to get to a sauce consistency …. not too thick not too watery …
Salt – and you are done.
Now add the green beans – and let cook – covered – for … as long as it takes for the beans to be fully cooked – tender – and covered nicely with this simple yet tasty sauce. Remember – those are not chef’s bean – but rather a housewife version of bean – let them cook … thoroughly … to the point they are “melting” tender – but yet resemble green beans.
Stir the beans gently once or twice while cooking – just to make sure they are cooked evenly and covered with sauce.