Green bean stew with dill and nokedli | Homestyle summer main course

Trim the ends of the green beans, cut them into 3-4 cm pieces, and wash thoroughly. Finely dice the onion, the TV pepper, and the tomato, and crush the garlic.

Heat the sunflower oil in a deep pot, add the finely chopped onion, and sauté until translucent with a pinch of salt. Add the diced pepper and tomato, then cook for 2-3 minutes until they release their juices. Remove the pot from the heat and stir in the sweet paprika powder and crushed garlic.

Add the prepared green beans to the pot, toss well in the spiced stew base, then pour in enough water (approx. 200-300 ml) to come about halfway up the beans. Season with 1 teaspoon of salt and black pepper, cover, and simmer over medium heat for 15-20 minutes until tender-crisp.