Green beans is one of my favorite veggies. When ever my mother use to cook Sunday Lunch I would usually sneak into the kitchen to have a slice of brown bread with thick butter and a tablespoon of the mashed green beans and potatoes on top of my bread. That “stolen” tablespoon of beans hit the spot every time!
This is a healthier version and serves as your veggie and starch portion. It’s also delicious eaten as a vegetarian dish on its own. If you don’t want the starch you can have it without the potatoes.
Serve 6 (as a side dish)
1 packet of green beans +- 400 g - 500 g
1 onions sliced
2 tomatoes cubed
1 punnet of button mushrooms
5 ml Robertson’s vegetable spices
2 – 3 potatoes peeled and cubed
Olive oil for frying
Salt and freshly ground black pepper
Wash your green beans and cut them in half. Cook with the peeled and cubed potatoes over medium heat until soft. Strain and set aside.
In a pan fry the onions with the vegetable spices in a little olive oil until soft. Add the mushrooms and fry for another few minutes. Add the Tomato cubes stirring continuously allowing the tomatoes to break down and forming a little bit of a sauce.
Add the potatoes and the green beans to the tomato mixture and stir through making sure the beans and the potatoes are all coated in the tomato sauce. Season with salt and freshly ground pepper. Turn the heat off, cover pan with a lid. Serve warm.
For a little Indulgence add +- 150 ml of fresh cream to the beans and heat through just before serving.
Add chillies for a spicy kick!