150 ml olive oil
1 large onion chopped
2 cloves garlic minced
750g green beans cut into 2 inch pieces  (frozen are fine)
2 medium potatoes sliced (1/4 inch thickness-cut in half)
6 medium tomatoes grated or 2 400g tins chopped tomatoes
1 tablespoon dried oregano
2 tablespoons chopped fresh parsley
2 teaspoons sugar (if using tinned tomatoes)
1 teaspoon salt
1 bay leaf
Freshly ground black pepper
Vegetable stock cube (optional)

Step 1

In a large pan, heat olive oil at medium to low heat. Sauté onion and garlic until soft.

Step 2

Add potatoes and heat for 2-3 minutes.

Step 3

Add beans and mix until covered with the olive oil. Add the tomatoes, parsley, bay leaf, oregano, sugar and salt and pepper and mix. If using frozen beans, add them in step 4.

Step 4

Add hot water or vegetable stock just enough to half cover the veg and simmer with the lid on for about 40 minutes (do not boil). If using frozen beans, add them after about 35 minutes.
The dish is ready once there is no water left and the beans and potatoes are soft.