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Peel and chop the onion into strips and the garlic finely, keeping them separate.
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Heat 2 tbsp of olive oil in a wide sauté pan and sauté the onions until caramalised on a low heat. This may take twenty minutes plus but is worth the effort.
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Follow by adding the chopped garlic to the onions. Saute for 1-2 minutes and take care not to burn the garlic.
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Wash and trim the ends of the green beans and sauté with the garlic and onion mix for ten minutes.
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Add the chopped tomatoes, salt, chilli and water.
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Bring to a boil and cover with a lid.
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Reduce the heat to a simmer, cooking for 30-40 mins until the beans are well done, taking care the sauce doesn’t run dry.
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Serve with warm pitta bread.