Ingredients
1 lb. green beans
2 cloves garlic, crushed
1 onion, finely chopped
2 tbsp. oil
3 large tomatoes, ripe
1 tbsp. tomato puree
1/2 cup hot water
salt
pepper, to taste
Preparation
Put the tomatoes in a bowl and cover with boiling water.
Leave them for 30-60 seconds, or until the skins have split.
Using a fork, remove the tomatoes from the water.
When they have cooled enough to handle, peel and chop the tomatoes.
Fry the onions and garlic for 2-3 minutes, or until they are fragrant and the onions are translucent.
In a crockpot, pour the contents of the skillet, green beans, tomatoes, tomato puree, salt, pepper, and water.
Cook covered for 2-3 hours, or until the beans are tender.
