Peel and chop the onion into strips and the garlic finely, keeping them separate.

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.

Follow by adding the chopped garlic to the onions. Saute for 1-2 minutes and take care not to burn the garlic.

Wash and trim the ends of the green beans and sauté with the garlic and onion mix for ten minutes.

Add the chopped tomatoes, salt, chilli and water.

Bring to a boil and cover with a lid.

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.

Serve with warm pitta bread.