• --- 1 kg meat (lamb, kid goat, chicken, or pork), cut into serving pieces
• --- 1 kg fresh green beans
• --- ½ cup olive oil
• --- 1 large onion, finely chopped
• --- 3 potatoes, cut into cubes
• --- 2 tablespoons tomato paste
• --- 2 cups fresh grated tomatoes
• --- 2 teaspoons salt
• --- ½ teaspoon black pepper
• --- 5 cups hot water
METHOD
1. Start by cleaning the green beans: Rinse them well and place them in a colander to drain. Remove both ends and pull to remove the side strings from the green bean. If the strings are very tough, carefully remove them with a small knife or a special tool. Then, cut them into two or three pieces depending on their size, and if there are any remaining strings, pull them slightly and remove them.
2. Next, pour the olive oil into a pot and brown the meat well on all sides, about 7-8 minutes per side. Then, add the onion and let it brown. Add the potatoes and green beans. Stir the dish 2-3 times, then add the tomato paste and grated tomatoes.
3. Let the tomato simmer until a good amount of its water has evaporated. Season with salt and pepper and add the hot water. Cover the pot, reduce the heat to medium, and simmer the dish for 1 hour and 30 minutes. Uncover and continue simmering for another 10-15 minutes, allowing the sauce to thicken.
