Put a pan on the stove with some water to cook the green beans. Trim the green beans and cut them in half or three. Cook the green beans for 4 minutes and cool with cold water.
Put the chili pepper and garlic in the mortar and mash. If you don't have a pestle and mortar, you can also use a food processor.
Cut the tomatoes into quarters and add to the mortar, mash again. Squeeze the lime into the mix and stir well.
Put the sugar in a saucepan with a tablespoon of water, heat, and stir until the sugar has dissolved.
Add the sugar, tamarind and soya sauce to the mortar and stir well. Taste it and add a little salt to taste.
Peel the papaya and cut into small cubes.
Drain the beans and put them in a bowl with the papaya and pour the dressing over it.
Briefly roast the peanuts in a dry frying pan, making sure they do not burn, and sprinkle them over the salad as a topping.