Cook Time 1 hour
1.5 kg green beans
1 can of crushed tomatoes
1 tbsp tomato paste
1 small chilli, seeded and finely chopped (optional)
2 onions, chopped
1 cup of extra virgin olive oil
3 cups of vegetable stock or water
1 tbsp sweet paprika
good pinch salt
Slice the tops off the green beans and string them if necessary. Rinse and drain, keeping them in your 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 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 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 zucchinis and potatoes and cook for 30 minutes till tender. If more liquid is needed add a little.