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Ingredients:
- 3 tbsp olive oil
- 2 onions, finely chopped
- 500g white potatoes, peeled and quartered
- 2 large carrots, peeled and chopped into 2cm disks
- 2 garlic cloves, crushed
- 2 tbsp tomato purée
- 1 tbsp Turkish sweet red pepper paste
- 1 can chopped tomatoes
- 1 kg frozen green beans
- 1 tsp sea salt flakes
- 1/2 tsp cracked black pepper
- 500ml vegetable stock
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Method:
- In a large pan on a medium-low heat, soften the onions in the olive oil for 15-20 mins until caramelised. Add the potatoes and carrots and fry for a further 4-5 minutes.
- Add the garlic, stir and soften to release aroma, then add the purée, paste and chopped tomatoes and stir and reduce down for 3-4 minutes.
- Add the green beans and stir until coated in the tomatoes, season with the salt and pepper, stirs in the stock, bring up to the boil, then turn the heat down and simmer with the lid on for 30 mins or until reduced down but still saucy.
- Take off the heat and let it sit for 30 mins to thicken before serving.
Some tips to make it extra delicious:
- Take your time softening the onions - add enough oil to the pan so the onions sizzle slowly, soften and caramelise until golden brown and slightly crispy at the edges
- Fry l potatoes and carrots for a few minutes after you have softened the onions - the caramelised edges will add so much flavour rather than just boiling them in the tomatoey stock.
- Use good quality chopped tomatoes (I often make this dish with fresh tomatoes too) - it really does make a difference to the texture and flavour of the sauce