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4 Serves
95 Mins
Trim the ends of the green beans and wash them thoroughly. Peel and finely dice the onion, and mince the garlic cloves.
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SpanishVitamin K
58 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
47 µg / 400 µgCalcium
59 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
330 mg / 4,700 mgSodium
583 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat the extra virgin olive oil in a large pot over medium heat. Add the diced onions and sauté until translucent and soft.
Add the minced garlic and green beans to the pot, stirring to coat them well in the oil. Cook for a few minutes until the beans start to brighten in color.
Stir in the tomato paste and enough water to partially cover the beans. Season with salt and black pepper, then bring the mixture to a gentle simmer.
Cover the pot and let the beans simmer on low heat until they are very tender and the sauce has thickened, stirring occasionally.
26
g42
g11
g
