Practical Fresh Bean Making
When I go to the market, as soon as I get back, I sort vegetables such as beans, kidney beans or peas, bag them and throw them in the freezer. Thus, when I come home from work, I have the opportunity to cook and spare time for myself without wasting much time. Sometimes I pass the softened tomatoes through a rondo and add a little olive oil and throw them into the jar (I gained 10 more minutes). Thus, I have the opportunity to store and use tomatoes for at least 1 more week, which would spoil if I waited for 1 more day. Without forgetting, divide the vegetables and fruits that you will put in the deep oven into one-cooking portions so that it is easier to use. Love…
Materials:
500gr. green beans
1 medium sweet onion
2 ripe tomatoes
1 teaspoon granulated sugar
Half a glass of oil
1–1,5 cups of hot water
salt
Fabrication:
The beans are sorted, washed and cut in half, if desired. Onion and tomato skins are peeled and cut into edibles. Onions are put in the pot. Add salt, sugar and olive oil and fry until it turns pink. Add beans and cook for 5-10 min. Roasting is continued until the color of the beans changes. Tomatoes and hot water are added and cooked over low heat for about 20 minutes until the beans are soft and their juices are absorbed. Serve warm or cold.
