Ingredients
- —100 g green beans
- —125 g potatoes (waxy, cut into pieces of about 3 cm)
- —100 ml tomato sauce (unsweetened, preferably from pureed tomatoes)
- —¼ onion (finely chopped)
- —½ clove garlic (minced)
- —¼ tsp oregano
- —¼ tsp paprika powder
- —Pinch of cayenne pepper (to taste)
- —Salt, pepper
- —1 tsp olive oil or ghee
Instructions
Cook the potatoes in lightly salted water for about 10 minutes until just tender. Drain and let them steam dry briefly.
Cook the green beans in a separate pan with a pinch of salt for 10–12 minutes until tender-crisp. Drain and set aside.
Sauté the onion and garlic in a large pan with 1 tsp of olive oil until soft.
Add the potatoes and green beans, then sprinkle with oregano, paprika powder, cayenne pepper, salt, and pepper. Stir well to combine.
Serving Tip
Light, flavorful, and simple comfort food that’s perfect for a warm Metabolic lunch or dinner. Serve in a bowl or deep plate with some fresh parsley or basil on top. Delicious with a spoonful of yogurt dressing or a slice of lemon for freshness.
Storage Tip
Store covered in the refrigerator for up to 2 days. Reheat in a pan with a splash of water or in the microwave.