• 1 kg green beans
• 300 ml water
• 1 onion, thinly sliced
• 200 ml olive oil
• 3 tablespoons finely chopped parsley
• 500 grams tomatoes, thinly sliced
• Salt

METHOD
Clean the beans by cutting the stringy edges all around with a sharp knife, rinse and drain them. Sautee the onion in the olive oil in a saucepan, add the tomatoes and the beans and sautee together for a few minutes. Add the water (the sauce should cover the beans) and bring to a boil. Add the parsley and the salt and stir. Cover and cook slowly for approximately 45 minutes. They should have a thick, oily sauce at the end. If you want to boost the dish up you can add 2 medium potatoes or 4 carrots, sliced thinly.