Greek Green Beans

This dish was made for me by an old friend and I fell in love with it instantly. Vegetarian and healthy, it's simple, delicious and extremely versatile. It's one of those dishes that you can make and keep in the fridge for days, picking at it in between meals or as a quick weeknight meal. It's also great as a side dish. It's best served on crusty bread and topped with crumbled feta, and is delicious served cold.

Ingredients
2 onions, chopped
2 cloves garlic, chopped
2 large potatoes, cut into large chunks and parboiled
1/2 cup olive oil
1 kg green beans, topped
3 tins chopped tomatoes
1/2 tsp sugar
salt and pepper
fresh parsley, chopped

Method

1. Fry onions and garlic in a little olive oil until transparent (about 4 minutes)
2. Add beans and fry for a few minutes whilst turning to coat in the oil
3. Add tomatoes and enough water to cover beans
4. Add sugar, salt and plenty of pepper, the remainder of the oil and parsley
5. Cover and simmer for about 40 minutes and then add potatoes, and cook for a further 20 minutes with lid off, until cooked through and the sauce evaporates a little.