Green Beans in Oil
Damascene-style green beans in olive oil: the beans are cooked in a pot with tomatoes, garlic, olive oil, and salt, with fresh coriander added at the end if desired. The recipe is simple and served cold or at room temperature, while keeping the beans intact rather than mashed.
Tender green beans are cooked with tomato, coriander, garlic, and olive oil for a simple savory dish served cold or at room temperature.
Like a Mediterranean green bean salad or stewed side dish.
Use tender green beans and let the tomato mixture coat them well. This dish is usually served cold or at room temperature.
Ingredients
- 1 kg green beans
- 1 kg tomatoes
- fresh coriander
- 2 heads two heads of garlic
- 1 tablespoon salt
- 1 cup olive oil
Instructions
- In a pot, cut the peeled tomatoes into medium pieces. They can be peeled by placing them in hot water for two short intervals until the skin separates.
- In the pot, crush the garlic for the dish, reserving some of the garlic sliced.
- In a pot over the heat, add about 1/2 cup to 3/4 cup of olive oil.
- In a pot over the heat, add the sliced garlic with a pinch of salt and stir it briefly until lightly colored.
- In a pot over the heat, add the green beans and stir them gently until they absorb the oil and take on a little color without becoming mashed.
- In a pot over the heat, add a pinch of salt to the beans and leave them to soften with the pot covered.
- In a pot over the heat, add the chopped tomatoes with a pinch of salt and leave to cook for about 10 minutes over high heat, then about 10 minutes over low heat.
- In a pot over the heat, add the crushed garlic and fresh coriander at the final stage.
- In a pot over the heat, leave the dish for an additional 5 minutes over low heat, uncovered, so that the coriander does not turn black.
- In the pot, let the dish cool slightly before serving, as it is eaten cold or hot.