Ingredients

• 1 kg fresh green beans
• 120 ml olive oil
• 1 piece onion
• 2 piece tomatoes
• 3 clove garlic
• 1 tbsp tomato paste
• 1 tsp sugar
• 1 tsp salt
• 1 bunch fresh dill
• 250 ml water
• 2 tbsp lemon juice

Instructions

1. Prepare green beans

   Wash and trim the green beans, removing both ends and any strings. Cut them into 5cm pieces on the diagonal. Heat a large, heavy-bottomed pot over medium heat for 2 minutes until warm to touch. Do not use high heat as it will make the beans tough.

2. Sauté aromatics

   Add olive oil to the pot and heat for 1 minute until it shimmers. Add diced onion and minced garlic, cooking over medium-low heat for 5-6 minutes until onion becomes translucent and fragrant. Do not let the garlic brown or it will become bitter.

3. Add tomato base

   Stir in tomato paste and cook for 1 minute until fragrant and slightly darkened. Add diced tomatoes and sugar, cooking over medium heat for 4-5 minutes until tomatoes start to break down and release their juices. Do not rush this step as it builds the flavor base.

4. Add green beans

   Add the prepared green beans to the pot and stir gently to coat with the tomato mixture. Cook over medium heat for 3-4 minutes, stirring occasionally until beans are bright green and slightly softened. Do not overcook or they will lose their vibrant color.

5. Simmer covered

   Add water, salt, and half the chopped dill. Bring to a gentle boil over medium heat, then reduce to low heat and cover. Simmer for 25-30 minutes until beans are tender but not mushy when pierced with a fork. Do not lift the lid frequently as this releases steam.

6. Final seasoning

   Remove from heat and stir in lemon juice and remaining fresh dill. Let stand uncovered for 10 minutes to allow flavors to meld and excess liquid to evaporate. Taste and adjust salt if needed. Do not add lemon juice while cooking as it will make beans tough.

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