Fresh green beans simmer slowly with ground meat and a tomato-based sauce in this beloved summer vegetable dish. The cooking method helps the beans retain some firmness while making the stew flavorful and hearty.
Sauté the onion in the oil, then add the ground meat. Cook until it releases its juices and they evaporate.
Cook the tomato paste briefly, then add the grated tomato and cook for a few minutes.
Add the green beans, crushed garlic, salt, black pepper, and water. Cover and simmer over low heat until the beans are tender.
When the beans are tender and the liquid has thickened slightly, remove the pan from the heat and serve hot.
Remove all the strings from the beans; otherwise, they can remain unpleasantly tough after cooking. Cover the pan and cook over low heat; do not boil the beans in a pot of water, or they will lose flavor and color. The flavors deepen when leftovers are reheated the next day.
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