Bamiya Style Green Beans
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.
  • CourseSide Dish
  • CuisineMiddle Eastern
Ingredients
  • 1/2Cup Olive oil
  • 1 Onionhalved length-wise and then thinly sliced lengthwise
  • 3Cloves Garlicminced
  • tsp ½salt
  • 2tsp Turmeric
  • 2tsp Cumin
  • 2tsp Coriander
  • Zest of one Lime
  • 1lb Green beanstrimmed (you can also use frozen green beans)
  • 1Cup Canned crushed tomatoes
  • 2TBS 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.