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Active time
45 minutes
10 Servings

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)

  1. 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.
  2. 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.
  3. 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.

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


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

Yield: 10 Servings

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