serves
8
prep
10 minutes
cook
50 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 1.5 kg green beans
- 3 zucchinis
- 3 potatoes
- 1 400 g can crushed tomatoes
- 1 tbsp tomato paste
- 1 small chilli, seeded and finely chopped (optional)
- 2 onions, chopped
- 1 cup olive oil
- 3 cups vegetable stock or water
- 1 tbsp sweet paprika
- Crumbled feta to serve, optional
Instructions
- Slice the tops off the green beans and string them if necessary. Rinse and drain, keeping them in the colander for now.
- Slice the zucchinis and chilli. Peel your potatoes and cut them into quarters. Fill a bowl with water and put the potatoes in to avoid discolouration.
- In a large heavy-based saucepan, add the beans, the onion, the salt, pepper, sweet paprika and chilli (if using). Add about 5 cm (2 inches) of water. Put the lid on and cook gently until the beans soften.
- Add the tin of tomatoes and olive oil. Cook for about 15-30 mins.
- In the meantime sprinkle the potatoes and zucchini with salt and drizzle with a little olive oil.
- Once the beans have been cooked, add the zucchini and potato and cook for 30 minutes till tender. If more liquid is needed add a little. Garnish with feta to serve, if desired.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
