Ingredients

1/2 cup olive oil

1 pound onions, sliced

2 cloves of garlic, roughly chopped

6 whole peppercorns

2 pounds tomatoes, chopped(about 4 cups) or an equal amount of canned crushed tomatoes

1 1/2 tsp salt

1 tsp ground pepper

1 pound potatoes, sliced 1 inch thick

2 pounds green beans, trimmed

1 bunch parsley, coarsely chopped

Preparation

  1. In a heavy dutch oven, heat 1/2 cup oil on high, add the onions and saute for about 5 minutes.
  2. Add the garlic, peppercorns, and half the parsley, and saute for another 5 minutes.
  3. Add the tomatoes, salt, and pepper. Bring to a boil and cook for 5 min.
  4. Stir the potatoes into the sauce.
  5. Layer the green beans on top. Do not stir them in.
  6. Sprinkle with remaining parsley. Do not stir them in.
  7. Cover and simmer vigorously for approximately 1 hour. Check every 15 minutes to make sure the sauce is not sticking and that the liquid comes up to approximately the middle of the green bean layer. Add water as needed. Stir only if sticking is a problem - or turn down heat and cook longer.