Green beans in tomato sauce


I could eat these all day long and have been eating green beans this way since I can remember. My auntie started this trend off within our family by bringing her Turkish cookery skills back to England with her – she lived and ran a hotel in Fethiye for many years.  We usually eat them as a side dish amongst her infamous (and enormous!) Turkish feasts that she cooks for special family occasions. Personally I think they shine in their silky deep red hue all on their own and could most definitely eat a whole plate of them to myself. In Italy they eat their beans this way too, but they use ripened tomatoes rather than puree. The joys of having a good climate!

So I’d say serve these beans as a special side or if you’re anything like me in a large bowl with a hunk of crusty bread to lap up all that tomatoey heaven.


Green beans growing


400g   Green beans

Tube   Tomato puree

1          Large garlic clove

Tbsp   Sugar

Salt and pepper

Olive oil


  1. Top and tail the beans and put them in a saucepan with the olive oil. Let them sizzle in the oil for 5 minutes stirring now and again so that they are covered in the oil. Add the crushed garlic and fry a little.
  2. Add the whole tube of tomato puree and stir in. Let sizzle for further 2 minutes then add enough water to just cover the beans.
  3. Add the sugar and seasoning. Bring to the boil then let simmer for 1-2 hours. Or until thickened.


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