This simple vegetarian recipe is on rotation in our home. I love it when I want something without meat that’s not too heavy. There are so many variations of this middle eastern dish. Many like to
make the stew in a very rich tomatoey sauce and other’s like to add meat. My version here is a much lighter version because I like the taste of the green beans to come through. The water from this sauce will be clearer than most other fasulias. I eat this along with rice or pita bread. If you have left overs, it’s always better the next day, and you don’t have to heat it up.
Here is what you’ll need:
- 1/2 cup olive oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/4 tsp. ground coriander
- pinch of ground nutmeg
- 1/2 tsp. crushed red pepper
- 1 tbsp. sugar
- 1 cup of chopped tomato
- salt and black pepper to taste
- 2 pounds of green beans, trimmed
- 3-4 cups water
Add olive oil to a large deep pot and heat on medium-high heat. Add the onions, garlic, coriander, nutmeg, and crushed red pepper and sauté for about five minutes.
Add the chopped tomato, salt, sugar and pepper and simmer for a few minutes. Add the green beans and just one cup of water and stir. Cover and cook on medium-high heat for ten minutes. Add remaining 2 cups of water, bring the beans to a boil, and lower the heat to medium. Cook covered for about 25 minutes, checking the pot periodically to make sure liquid is adequate and the beans are not sticking to the bottom of the pot. Add more water if needed.