Recipe courtesy of allrecipes.com
Ingredients:
¼ cup Two Rivers Extra Virgin Olive Oil
1 small onion, grated
1 ½ pounds fresh green beans, trimmed (or Romano beans, also called runner beans)
4 medium tomatoes, pureed
2 medium yellow potatoes, peeled and cut into wedges
½ teaspoon salt, or to taste
ground black pepper to taste
1 pinch white sugar (Optional)
1 cup water, or as needed
Instructions:
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Heat olive oil in a large saucepan over medium heat. Stir in onion and cook until softened, about 5 minutes. Add green beans and stir until coated in oil. Cook, stirring occasionally, for 2 to 3 minutes. Add puréed tomatoes, potatoes, salt, pepper, and sugar. Stir well, then add enough water to barely cover the beans.
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Cover the saucepan partially with a lid. Bring to a simmer over medium-low heat and cook gently until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce the sauce if it is too watery.