In a wok or pot, heat olive oil and cook the onion until it's soft and translucent.
Add the green beans and shallow fry for a couple of minutes. Add the diced tomatoes, potatoes, and season with salt and pepper. Add the water or stock.
Cover with a lid and simmer on low-medium heat stirring occasionally for 25 minutes or until the potatoes are fork-tender.
If you're using a pressure cooker, then cover with the lid and cook on "high pressure" for 5 minutes. Quickly release the steam once the cooking is finished and serve.
Serve with a splash of lemon juice, and garnish with chopped fresh parsley leaves.
- You can skip the potatoes, and make a Middle Eastern green bean dish called Fasolia bi zeit.
- Feel free to add a clove of garlic with the green beans.
- Serve with bread, over rice, or just the beans and potatoes on their own.
Calories: 134kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 553mg | Fiber: 4g | Sugar: 4g | Vitamin A: 692IU | Vitamin C: 28mg | Calcium: 43mg | Iron: 1mg