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There's something about green beans that makes me feel so good when I eat them. Maybe it's because of the color, or the fact that they remind me very much of France but these little babies are such a treat I can eat them any way imaginable.

And guess who loves this dish even more than I do? Mini H.

That's right, baby's inherited mama's taste for greens, and I couldn't be any happier!

I particularly love making this dish in summer time, when tomatoes are at their prime. They just give this incomparable taste of fruity freshness to the whole thing that I absolutely adore!

Those green beans in tomato and olive oil sauce always make up for the perfect light summer lunch or dinner, served at room temperature just so to bring up their full span of fresh flavors and textures. Make sure you have lots of bread on hand to soak up all the delicious sauce! It would be a shame to waste something as good.

Enjoy!

Green Beans in Tomato and Olive Oil Sauce - Loubye Bzeit - Vegan Challenge Day 17

Serves 2:

- 500gr green beans washed, tops and tails removed

- 2 large tomatoes chopped, or 1 can chopped tomatoes

- 1 medium onion chopped

- 2 teaspoons tomato paste

- 3 cloves garlic, sliced

- 1/4 cup olive oil

- salt and pepper

Heat the olive oil in a large pot and gently fry the onions until soft and translucent. Add the garlic and fry for a couple more minutes.

Put the tomatoes, tomato paste and green beans, top with 2 cups of water and cover. Cook over medium heat until the beans are tender and the sauce has thickened.

Serve hot or at room temperature with flat bread or rice.

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