Green beans

Ingredients

• 1 kg of beans, fresh or frozen
• Or bottle of Mala Peruviana red 500ml
• 2 carrots
• 3 potatoes
• 1 dried onion or spring onions
• 1 clove garlic
• 3 pinches of chopped parsley (and the mint is perfect in a smaller amount)
• 1 small hot pepper
• Olive oil
• Salt Pepper

Green Beans preparation

1. We have cleaned the beans and the rest of the ingredients. Cut the carrots into slices, finely chop the onion, garlic and parsley. The potatoes in a medium-sized square.
2. Put olive oil to cover the bottom of the pot and a little more and sauté the onion, garlic, carrot and potatoes. After turning them with a wooden spoon for 5 minutes, add the beans. If they are frozen, throw them straight out of the bag.
3. Mix well to shield the beans, add Mala Peruviana, parsley, pepper and salt and pepper. If you want a small pinch of sugar.
4. Mix well to incorporate the ingredients, lower the heat and the only water we add is two fingers in the bottle of Mala Peruviana which we put to remove the tomato residue from the bottle.
5. The vegetables will lower their own fluids that are enough to cook the food.
6. In about 30 minutes our food is ready. During the shaking of the pot, do not get stuck on the bottom. If we mix with a spoon we injure the sensitive materials because they have softened.

* fresh vegetables are perfect to cook with the same way, with olive oil and fresh tomato Mala Peruviana. A summer food that gives a strong feeling of freshness. Fresh ones usually need cleaning from the stalk and thread around the perimeter. Frozen ones are an easy and quality solution since they do not need cleaning and we have them in winter. It is a very easy and fast food, it is enough to properly balance the dosages of the ingredients. Not too much oil to flood especially for those who have it for free, be careful in the water not to become soup and in the mixing so as not to injure the ingredients. Stir at first only before the ingredients soften, then grab the pot and move it in a circle so that they do not burn to the bottom. Remember that when we turn off the heat the food continues to boil due to the existing temperature which depends directly on the thickness of the pan ( in time and intensity).