Fresh green beans simmered over low heat with onion and tomato in their own juices and olive oil. This light vegetable dish can be served warm or at room temperature and is a simple summer classic.
Heat the olive oil in a pot and sauté the onion until softened. Add the garlic and stir until fragrant.
Add the chopped green beans and sauté for a few minutes, stirring, until they turn bright green.
Add the grated tomato and granulated sugar and cook until the liquid evaporates.
Add the hot water and salt, cover the pot and simmer over low heat until the beans are tender and the liquid is absorbed. Caution: Use only a little water and cook the beans in their own steam to preserve their color and flavor.
Important: Cook the fresh green beans with a little water in their own steam; too much water can dull their color and draw out their flavor. A 4 ml measure of granulated sugar helps balance the tomato’s acidity and preserve the beans’ bright green color. Store in a covered container in the refrigerator for up to 3 days; it is also delicious cold.
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