This recipe is a small variation of the String Beans Stew. I know a lot of people, including my husband, that would prefer this less rich version, with no potatoes or carrots and the red sauce being very discreet.

Recipe

Ingredients

• 2 tablespoons olive oil
• 1 big onion, chopped
• 2 cloves of garlic, chopped (optional)
• a big bag of frozen spring beans
• 1 teaspoon dill paste or chopped dill or chopped parsley (optional)
• 15 oz/425 grams can of diced tomatoes
• 1 tablespoon soy sauce (optional)
• salt, pepper

How to make: Saute the onions, 4-5 minutes. Add the (optional) garlic and saute one more minute. Add the beans and give them a stir for a couple more minutes. Add the  dill or parsley, diced tomatoes, soy sauce,  sugar, salt and pepper.  Add a cup of water or so. Be sure not to cover the beans in water. Cook at low heat for about 40-45 minutes.