Green Bean Tomato Pot with Rice

Name: Green Bean Tomato Pot with Rice
Total time: 60 min
Yield: 2 servings
Ingredients: 450 g Green beans; 400 g Tomato; 150 g Onion; 3 cloves Garlic; 2 tbsp Olive oil; 160 g Long grain rice; 1 whole Lemon; 15 g Fresh parsley; 0.5 tsp Salt; 0.25 tsp Black pepper; 450 ml Water

Tender green beans and sweet tomato-onion sauce make a comforting olive-oil pot over rice.

60 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Green beans450 g
Tomato400 g
Onion150 g
Garlic3 cloves
Olive oil2 tbsp
Long grain rice160 g
Lemon1 whole
Fresh parsley15 g
Salt0.5 tsp
Black pepper0.25 tsp
Water450 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

No major allergens in the listed ingredients; check packaged products.

Method

Prepare the vegetables

Trim green beans and cut into 4 cm lengths. Dice onion and tomatoes; thinly slice garlic. Warm olive oil in a wide lidded pan over medium heat.

Start the sauce

Cook onion for 7 minutes until soft, then add garlic for 1 minute. Stir in tomatoes, 100 ml water, 0.25 tsp salt and pepper. Bring to a simmer.

Braise the beans

Add green beans, cover and reduce heat. Simmer gently for 25–35 minutes, stirring occasionally, until beans are tender rather than crunchy. If the sauce dries out, add 2 tbsp water. Uncover for the final 5 minutes if it is watery.

Cook the rice

While beans simmer, rinse rice and place in a saucepan with remaining 350 ml water and remaining salt. Bring to a boil, cover and cook on low for 15–18 minutes until tender; let stand covered off heat for 10 minutes.

Finish with lemon

Chop parsley and stir into the beans with 1 tbsp lemon juice. Divide rice and beans between two bowls, spoon over all the sauce and serve the rest of the lemon in wedges.

Letting beans become properly tender is part of this style; keep the heat low enough that the tomato sauce does not catch.

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