There are many variations of this dish, using fresh green or broad beans. It is popular as a salad served with a meat or fish dish, or on its own with lemon and yogurt.
1lb/450ggreen beans, trimmed
2tomatoes, skinned and roughly chopped
juice of ½lemon
salt and freshly ground black pepper
Soften the onion and garlic in the oil. Add the tomatoes and sugar and cook for 2-3 minutes. Stir in the beans and pour over the water. Bring the liquid to the boil, reduce the heat, cover, and simmer for 30 minutes. Add the lemon juice, season to taste, and simmer uncovered for 10-15 minutes until most of the liquid has evaporated. Leave to cool in the pan and serve with wedges of lemon.