*Green beans x 250 grams (topped and tailed, cut in half)
*Brown onion x ½, grated
*Garlic clove x 1, minced
*Very ripe tomatoes x 2, chopped into small pieces
*Parsley stems, finely chopped x 1 tablespoon
*Parsley leaves, finely chopped x 1 to 2 tablespoon’s (to personal taste)
*Soy sauce x 1 teaspoon
*Chicken stock powder x 1/3 of a teaspoon
*Sugar x 1 teaspoon
*Water x ½ cup
*A little oil for frying
*Salt and pepper
-In a medium sized saucepan heat a little oil and fry grated onion and a pinch of salt for a minute or two.
-Add minced garlic and parsley stems, fry for another minute.
-Add chopped tomatoes, green beans, chicken stock powder and water, stir and cover saucepan with lid.
-Bring beans to a simmering bubble and cook for 10 minutes, until beans are slightly soft (not mushy).
-Add soy sauce and sugar, stir, then leave lid off and cook a bit more until sauce has thickened a little. Season with a little pepper and some salt, only if needed.
-Serve warm as a side dish with meat or have it on its own as a light lunch.
-Optional, add a few drops of vinegar at the table for some acidity – balsamic or white wine vinegar, just a very small amount.
Serves 2 as a side dish