Ingredients
500 g (1 lb) green beans
60 ml (2 Fl oz) olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
3 teaspoons Bahārāt Gulf of Arabia by Camelēr Spice Co.
185 g(6 oz) tomatoes, peeled and chopped
1 tablespoon tomato paste
125 ml (4 fl oz) water
½ teaspoon sugar
Salt, to taste
2 tablespoons fresh flat-leaf parsley, chopped (optional)
Green beans have long been a staple in Mediterranean and Middle Eastern cuisines, often prepared simply with olive oil, tomatoes, and aromatic spices. This recipe, featuring green beans simmered in a richly spiced tomato sauce, is enhanced with Bahārāt. This spice blend, known for its warm and complex flavours, complements the fresh beans and tomatoes perfectly, adding depth and a hint of exoticism to the dish. Enjoy this versatile and flavourful recipe as a warm side dish or a room temperature salad, reflecting traditional Middle Eastern culinary practices.
Method
- Trim the green beans and remove strings if necessary. Cut the beans into 2-inch (5-cm) lengths or slit them lengthwise for a more traditional presentation.
- In a large frying pan, heat the olive oil over medium-low heat. Add the chopped onion and sauté until translucent, about 8 minutes.
- Stir in the chopped garlic and cook for a few seconds longer, until fragrant.
- Add the chopped tomatoes, tomato paste, water, sugar, and Bahārāt Gulf of Arabia spice blend to the pan. Stir well to combine.
- Season with salt to taste. Cover the pan and simmer the mixture until the tomatoes are soft and the sauce is well combined, about 15 minutes.
- Stir in the prepared green beans and chopped parsley.
- Cover the pan again and simmer until the beans are tender, about 15-20 minutes. Stir occasionally to ensure even cooking.
- Transfer to a serving dish and garnish with additional fresh parsley if desired