Fasting Green Beans in Tomato Sauce

Preparation

1. Preparing the Beans

Wash the beans and snap off both ends (the stem and tip). Snap or cut longer pods into 2–3 pieces (about 5–6 cm each). If using frozen beans, there is no need to thaw — add them directly to the pot.

2. Sautéing the Onion

In a deep saucepan, heat the olive oil over medium-high heat. Add the finely chopped onion and sauté for 5–7 minutes, stirring, until softened and translucent. The onion should soften without browning. Add the garlic (sliced or finely chopped) and fry for another 1–2 minutes — watch carefully so it does not burn, as burnt garlic turns bitter and spoils the whole dish.

3. Cooking the Beans

Add the beans to the pan and stir so they are coated in oil and onion. Pour in about 100 ml of warm water, season with salt and cover. Cook over medium-low heat for 15 minutes, stirring occasionally.

At this stage the beans should soften slightly and change colour (from bright green to darker green — this is normal and shows they are cooking). Make sure they do not catch on the bottom — add a splash of water if needed.

4. Adding the Tomato

Add the tomato (fresh chopped or canned), the sugar, pepper and stir well. The sugar neutralises the acidity of the tomato and rounds out the flavour — do not skip it. Reduce the heat to low and cook uncovered for a further 25–30 minutes, until the sauce has concentrated and the beans are completely tender.

Stir occasionally and check that nothing is catching on the bottom. If the dish becomes too dry before the beans are cooked, add a splash of warm water.

5. Checking for Doneness

The beans are ready when they are completely tender and slide off a fork without resistance. The sauce should be thick, rich and coat the beans well. Taste and adjust the salt, pepper and sugar.

The Serbian kitchen rule: beans should never be “al dente” — they must be fully tender and completely saturated with the sauce flavours. This is a dish of long, slow cooking that rewards patience.

6. Serving

Drizzle with a little more olive oil, scatter generously with fresh chopped parsley and serve. Green beans are eaten hot or at room temperature. Always accompany with bread for mopping up the sweet-sour tomato sauce.

Tips

Olive oil vs. sunflower oil: olive oil gives the dish a coastal Mediterranean character and a more pronounced flavour, but do not overheat it — add it over medium heat and do not let it smoke. Sunflower oil is neutral in flavour and safer for frying.

Sweet vs. acidic tomato: the flavour of this dish depends greatly on the tomatoes. Garden-fresh ripe tomatoes are ideal. If using canned, choose whole peeled tomatoes (pelati) and crush them yourself — they have better flavour than ready-made passata. Always add sugar, regardless of which tomatoes you use.

Low and slow is the secret: this dish does not rush. Long, slow cooking over a gentle heat allows the colours and flavours to blend and deepen.

Variation with peppers: add one green or yellow bell pepper sliced into strips along with the onion — adds colour and a gentle sweetness.

Variation with potatoes: 2–3 medium potatoes cut into cubes added with the beans make the dish more filling and creamier.

Make ahead: green beans in tomato sauce is one of those dishes that is always better the next day — the sauce absorbs more deeply and the flavours connect better. Ideal for preparing a day ahead and reheating gently.

Frozen beans: add directly from the freezer into the hot oil with the onion — do not thaw, as they lose texture. Cooking time is the same as for fresh.