Bamiya Style Green Beans

/ / Published in Vegan, Vegetarian
Bamiya Style Green Beans
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This recipe is a favorite of mine from Zahav, Michael Salmonov’s restaurant and cookbook. Unlike most green bean recipes I make that leave them crisp and crunchy, this recipe slow cooks the beans in a spicy sauce of middle eastern flavors until the beans have broken down and take on the intense tomato and spice flavors.
Ingredients
  • 1/2 Cup Olive oil
  • 1 Onion halved length-wise and then thinly sliced lengthwise
  • 3 Cloves Garlic minced
  • tsp ½salt
  • 2 tsp Turmeric
  • 2 tsp Cumin
  • 2 tsp Coriander
  • Zest of one Lime
  • 1 lb Green beans trimmed (you can also use frozen green beans)
  • 1 Cup Canned crushed tomatoes
  • 2 TBS cilantro** chopped, optional
  • squeeze of lime juice
Ingredients
  • 1/2 Cup Olive oil
  • 1 Onion halved length-wise and then thinly sliced lengthwise
  • 3 Cloves Garlic minced
  • tsp ½salt
  • 2 tsp Turmeric
  • 2 tsp Cumin
  • 2 tsp Coriander
  • Zest of one Lime
  • 1 lb Green beans trimmed (you can also use frozen green beans)
  • 1 Cup Canned crushed tomatoes
  • 2 TBS cilantro** chopped, optional
  • squeeze of lime juice
Instructions
  1. Heat oil in a sauté pan set over medium heat.
  2. Add onions, garlic and salt, and sauté until onions are soft, about 5 minutes.
  3. Add spices and lime zest and cook until fragrant, 1 minute.
  4. Add beans and tomatoes, stirring to coat, and simmer until beans are tender, about 30 minutes.
  5. Remove from heat and stir in cilantro, if using.
  6. Season with lemon juice and salt to taste.
  7. Serve warm or at room temperature.
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