In my CSA box from last week I got a ton of green beans.  The first thing I thought of was these slow cooked green beans that I had at a middle eastern restaurant.  I know the current trend is to cook vegetables only until they are crisp.  However, slow cooking the green beans gives them a nice texture and allows the cumin and paprika to give them a rich flavor.  This recipe is very easy and really delicious.

The first step in any green bean recipe is snapping off the ends of the green beans.  Then, thinly slice a medium-sized onion and finely chop 4 cloves of garlic.  Heat 1/4 cup of olive oil in  a large sauce pan over medium-high heat.  Add 2 teaspoons of cumin seeds and cook, stirring often, until fragrant, about one minute.

After the cumin seeds are fragrant, add the garlic and onion and some salt and pepper.  Cook until the onions are soft and light brown, about 12 minutes.  Add 2 tablespoons of tomato paste and 1 tablespoon of paprika.  I used the sweet paprika but I think any type of paprika would be fine.  Let the tomato paste cook a bit; then, add 1 1/2 pounds of green beans, 1 28 ounce jar can of whole tomatoes with their juice, and 1 15 ounce can of chickpeas (drained and rinsed).

Reduce heat to a simmer and cook (half covered) until very tender about 1 hour.  Let sit for at least 15 minutes before serving to allow the flavors to meld.  You could let this simmer at low heat for longer then an hour.

Serve over steamed rice with a slice of lemon.  If you happen to have preserved lemons, a couple slivers of preserved lemon would be nice.  This is a dish that is so rich and satisfying that you don’t even notice that you aren’t eating meat.  I also like slow cooking because you can clean everything up while the stew is cooking and then you only have one pot (well, two if you cook rice) to clean up after dinner.  Also, while this is cooking, your kitchen will smell amazing.

Slow Cooked Green Beans with Cumin & Paprika

from Saveur

Ingredients

1/4 cup of olive oil

2 teaspoons of cumin seeds

4 cloves of garlic, peeled and finely chopped

1 medium onion, thinly sliced

Kosher salt and freshly ground black pepper to taste

2 tablespoon tomato paste

1 tablespoon of paprika

1 1/2 pounds of green beans, strings removed

1 28 ounce can whole, peeled tomatoes

1 15 ounce can chickpeas, drained and rinsed

2 lemons cut into slices for squeezing over stew at the end

1.  Heat the oil in a large sauce pan or dutch oven over medium-high heat; add cumin seeds and cook, stirring often, until fragrant, about 1 minute.

2.  Add the garlic and onion, season with salt and pepper, and cook, stirring often, until soft and lightly browned, about 12 minutes.

3.  Add the tomato paste and paprika, and cook, stirring occasionally, until tomato paste is lightly caramelized, about 2 minutes.  Add the green beans, tomatoes, chickpeas, and 3 cups of water, and bring to a boil.  Reduce the heat to medium-low, and cook, partially covered, stirring occasionally, until very tender, about 1 hour.  Let sit for at least 15 minutes before serving.  Serve on steamed rice and a slice of lemon.

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