A traditional country dish, using the yellow-white runner beans (see photo below). Again, an easy to prepare and nutritious recipe.
1 kg beef – the soft part cut in portions
1 kg yellow-white runner beans
1 large onion grated
4 medium potatoes sliced
300g fresh ripe tomatoes pureed
2 cloves garlic crushed
2 tablespoons chopped parsley
130 ml olive oil
Salt and pepper
Cut off the ends of the runner beans and make sure to remove any threads along the sides of the beans.
In a heavy-bottomed pan, fry the portions of beef in the olive oil on both sides, just enough for them to colour.
Add the grated onion and garlic and fry for another 3 minutes.
Add the tomato puree and enough warm water to cover the beef.
Let it simmer for 1 hour or until the beef is cooked.
Add the beans and the potatoes and stir well.
Simmer for 30 minutes until the beans and the potatoes are tender.
Add the parsley, salt and pepper and boil for 5 minutes.
The mixture should remain with the oil and very little other liquid, if not, continue simmering without the lid on the pan for a little longer.
Eat and Enjoy!