A beloved summer vegetable dish where trimmed fresh green beans are simmered over low heat with ground meat in a tomato sauce mixture. The cooking method that preserves the beans' firmness adds both flavor and a hearty texture to the dish.
Sauté the onion in oil, then add the ground meat, and cook until it releases and reabsorbs its liquid.
After sautéing the tomato paste, add the grated tomato and cook for a few minutes.
Add the beans, crushed garlic, salt, black pepper, and water, cover with a lid, and cook over low heat until the beans soften.
Once the beans soften and the dish's liquid thickens slightly, remove from heat and serve hot.
Important: Remove the strings from the beans thoroughly while trimming them, or they'll leave a texture that's hard to chew even after cooking. Cook covered over low heat — don't drop them into boiling water, as the beans will lose their flavor and color. Leftovers taste even better when reheated the next day.
If you toss the beans in oil and sauté for a few minutes before cooking, they keep their color better during cooking and their sweetish aroma becomes more pronounced.
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