Lebanese-Style Green Bean Stew |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe comes from Leah Leneman’s book “Easy Vegan Cooking”. I haven’t made this yet, but unlike other green bean dishes I’ve tried, this one includes potatoes. It also has a good quantity of cumin, which is one of my favourite spices. Leah suggests this is served a main dish, with crusty wholewheat bread or pitta bread; and that is how I will be serving it. Ingredients:
1 medium onion, chopped |
3 tablespoons vegetable oil |
1/2 lb potato, peeled and chopped into small pieces |
3/4 lb green beans, topped and tailed (long beans cut in half) |
2 teaspoons ground cumin |
1 pinch cayenne pepper |
1 (14 ounce) can tomatoes |
salt & freshly ground black pepper, to taste |
Directions:
1. In a large saucepan, fry the onion in the oil for 2 – 3 minutes then add the potatoes and continue cooking for another 3 – 4 minutes, stirring frequently.
2. Add the beans, sprinkle over the cumin and cayenne and mix well together.
3. Whizz the tomatoes in a blender, then add the liquidized tomatoes to the pan; stir the contents, bring to the boil, cover and leave to simmer over a medium-low heat for about 15 minutes, stirring occasionally.
4. When the beans and potato are tender and tomatoes have reduced to a thick sauce, test for seasoning, adding salt and pepper as required; serve immediately.
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