Green beans in tomato-oil sauce with potatoes

Ingredients for 4 servings:

• 600 g beans, green, washed, cleaned
• 2 tbsp olive oil for frying
• 1 large onion(s), diced
• 2 garlic cloves, finely chopped
• ½ jar red wine
• 600 g tomatoes
• ½ cup olive oil, approx. 100 – 125 ml
• 8 m.-sized potatoes
• some honey or sugar
• Parsley, chopped
• Oregano, dried
• Thyme, dried
• salt and pepper
• Paprika powder

Instructions

Working time approx. 5 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Greek-Mediterranean preparation

Peel the potatoes and cook in lightly salted water as usual. Meanwhile, fry the washed and trimmed beans in a pan with 2 tablespoons of oil until tender. Puree the tomatoes. In a separate pot, sauté the onions and garlic in 1/2 cup of oil. Add the tomato puree and bring to a boil, then simmer for a few minutes. Season to taste with red wine, honey or sugar, salt, pepper, and herbs. Add the potatoes and beans and let stand for another 15-20 minutes. Season again before serving. Tip: This also tastes wonderful with crumbled feta cheese on top, making it vegetarian.