If you, like me have an abundance of green beans this recipe is a great way to use them up and provide a little warming comfort as the weather turns. It’s Middle Eastern in essence but I’ve adapted it to reduce the large amounts of oilve oil traditionally used, replacing it with stock. Equally delicious hot or cold and freeze really well too. Like all stews, it tastes even better the next day if it lasts that long. Vegan and Gluten Free. Serves 2-3.
500g of green beans – washed, topped and tailed but left whole
1 large onions – finely chopped
2 cloves garlic – crushed
1 tbsp. of olive oil
1 can of chopped tomatoes
1 tbsp. of tomato puree
½ tsp. of salt
½ tsp. of black pepper
1 tsp. of dried dill
1 tsp. of allspice
600ml of stock
2-4 tbps. of thick natural yogurt
1 tbps. of dukkah
Gently sweat the onion in the olive oil on a low heat until softened but not browned. This can take between 5 – 10 minutes. Add the garlic and cook for another minute with the onions. Add the green beans and for 2-3 minutes. Next add tomatoes, tomato puree, salt, black pepper and allspice. Add the stock, cover and simmer for about 45 minutes. Add the dried dill and simmer for another 5-15 minutes until the green beans are very soft. Add a little extra water if required to loose them up if they become to thick. These beans are best enjoyed stewed until they are very soft and most definately not with a bite. Serve topped with thick natural yogurt and a generous sprinkling of dukkah.