Directions

• Wash the green beans by soaking them in cold water for a few minutes, then drain them in a colander. Trim off heads (where they attach to the plant) and discard. Cut longest beans in half, for ease of serving and eating.
• Bring a saucepan of cold water to a rolling boil. Ensure it's big enough to contain all the beans. On the side, set up an equally large bowl of icy water.
• When the water is boling, salt it generously and drop in all the green beans. Blanch them for 4 minutes (or 3 if you like them crunchier). Immediately remove to the icy water bowl and cool down to stop cooking and retain the colour. Remove and dry with a tea towel.
• Warm a wide saucepan or frying pan with a lid over a medium heat. Pour a generous tablespoon of olive oil, add sliced garlic and fry for a few minutes stirring until the garlic starts to soften and become slightly golden.
• Add the chopped tomatoes, tomato puree and stock. Check the tomato acidity and correct with one teaspoon of sugar (if needed). Grind some pepper and add a pinch of salt. Stir well to combine, bring to a simmer and bubble away on a medium-low heat for 10 minutes, stirring every now and then.
• Add the green beans and parley to the tomato sauce, stir to coat and combine and bring them back to warm, while the sauce reduces further to cook off any visible watery patches. Make sure you don't start cooking the beans again otherwise they'll lose they vibrant green colour.
• When ready, adjust the seasoning and transfer to a serving dish or individual plates. Eat immediately or leave to cool to room temperature and eat cold. They will taste even better.