String Bean and Tomato Stew

In a large pot, heat the oil over high for 30 seconds until hot but not smoking. Toss in the shallots and cook until soft and fragrant, about 3 minutes. Add the garlic and cook until golden, 3 minutes more.
In a small dish combine the coriander, allspice, and black pepper. Sprinkle the spice mixture into the pot and cook until fragrant. Stir in the string beans and salt. Reduce the heat to medium, cover and cook for 10 minutes or until the string beans are tender.
Toss in the plum tomatoes, cover and cook until the tomatoes begin to soften, 4 to 5 minutes. Add the crushed tomatoes and lemon juice and cook for 3 to 5 minutes more. Add the chile pepper, if using, and serve hot.

Banner Image:

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Teaser Image:

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Ingredients:

1 cup extra virgin olive oil

2 shallots, diced

10 cloves garlic, ﬁnely chopped

2 heaping tablespoons ground coriander

1 teaspoon allspice

1 teaspoon freshly ground black pepper

5 pounds string beans, both ends trimmed and cut into 1 ½-inch pieces

1 tablespoon sea salt

6 plum tomatoes, chopped, with their juices

1 16 ounce can crushed tomatoes

Juice of ½ lemon (about 3 tablespoons)

1 chile pepper, ﬁnely diced (optional)

Active time:

45 minutes

Yield:

10 Servings

Nutrition:

Calories: 290, Total Fat: 23g, Saturated Fat: 3g, Sodium: 800mg, Carbohydrate: 23g, Fiber: 8g, Protein: 6g

Author:

Recipe from Olives, Lemons & Za’atar [1] by Rawia Bishara. Photo: fotolia.com [2].

Show on WGC.org?:

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Affordable

Course:

Main dishes

Meal:

Lunch

Dietary choice:

Vegetarian Vegan Gluten-free

Rating: