Tomato and pepper sauce with green beans

Ingredients for 2 servings:

• 250 g green beans
• ½ vegetable onion(s)
• 1 bell pepper(s), red
• 4 m.-large tomato(s), ripe
• 1 tbsp butter
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp pepper
• ½ tsp paprika powder
• ½ tsp turmeric powder
• ½ tsp Italian seasoning
• 250 ml vegetable stock
• 1 bay leaf
• possibly basil, chopped, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

only with fresh ingredients

Clean the beans, cut them into smaller pieces, and cook them in a separate pot in a little salted water until al dente. Drain the water in a sieve and set aside. Peel and dice the onion. Peel the bell pepper and cut them into small pieces. Wash and quarter the tomatoes. Heat butter and olive oil in a pot and first sauté the diced tomatoes until the skins come off. Remove the skins with a fork (you can also peel the tomatoes first, but it will take a little longer). Add the onions to the tomatoes and sauté. Then add the bell pepper pieces and the spices. Deglaze with vegetable stock, add the bay leaf, and let everything simmer gently for about 1 hour. Then add the reserved bean pieces and let them warm through in the sauce. Season to taste, garnish with some chopped basil, and serve hot. The sauce tastes great with rice, pasta, or fresh farmhouse bread.