Description
Offers simple, tasty snack of green beans. This appetizer can be served with meat, but it is good as a separate dish. Delicious, both hot and cold.
Ingredients
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Beans
200 g
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Onion
1 piece
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Garlic
2 tooth
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Chili
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Vegetable oil
2 Tbsp
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Salt
-
Spices
1 tsp
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Coriander
0.5 tsp
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Tomato
1 piece
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Ketchup
1 tsp
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Sugar
1 pinch
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Parsley
1 sprig
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Saffron
1 pinch
Cooking
Green beans wash, cut into several pieces, boil in salted water until tender, about 5-7 minutes. Shift in ice water for 4-5 minutes. Then drain beans in a colander.
Onion cut into small cubes. Fry in skillet in vegetable oil over medium heat until transparent. To stir periodically.
Add spices, coriander. Garlic cut into slices. Chili pepper cut into half rings, I left some beans.
Garlic, pepper, saffron and add to the onions, fry a little. Tomatoes incise cross, pour boiling water for a few minutes, place in ice water. Remove peel and cut into small cubes.
Add to the onions with the garlic, reduce the heat to stew for 5 minutes (if you have juicy tomatoes, the time should be increased until complete evaporation of the liquid), stirring constantly. Add the ketchup.
To the sauce add the cooked beans, stir and stew a few minutes, turn off the heat, add the parsley makarasana.
Try the starter, adjust salt and if desired, add a little lemon juice. Before serving, let the dish cool slightly.
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