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Green beans in tomato-coconut sauce

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Ingredients for 2 servings:

  • 1 kg beans, green, broad
  • 1 tbsp oil
  • 2 medium-sized onions, finely diced
  • 1 garlic clove(s)
  • 1 can tomatoes, chopped, 400 g
  • 1 can coconut milk, 165 g
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan, quick to prepare

Trim the green beans, cut them into bite-sized pieces, and cook them in salted water for about 10 minutes. Drain. Sauté the diced onions in hot oil until translucent, add the garlic clove, and sauté briefly. Add the chopped tomatoes and coconut milk and stir to combine. Season with salt and pepper. Add the green beans, mix, and heat briefly again. We eat this dish as a stew. Boiled diced potatoes also go very well with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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