Description

Ingredients

• 🥬 Green beans, trimmed and cut in 4–5 cm pieces: 600 g (about 6 cups / 21 oz) Original: 🥬 Green beans, trimmed and cut in 4–5 cm pieces: 600 g (about 6 cups / 21 oz)
• 🧅 Yellow onion, finely diced: 150 g (1 cup / 5.3 oz) Original: 🧅 Yellow onion, finely diced: 150 g (1 cup / 5.3 oz)
• 🧄 Garlic, minced: 10 g (3–4 cloves / 0.35 oz) Original: 🧄 Garlic, minced: 10 g (3–4 cloves / 0.35 oz)
• 🫒 Extra-virgin olive oil: 60 ml (¼ cup / 4 fl oz) Original: 🫒 Extra-virgin olive oil: 60 ml (¼ cup / 4 fl oz)
• 🍅 Crushed tomatoes (canned or fresh): 400 g (1½ cups / 14 oz) Original: 🍅 Crushed tomatoes (canned or fresh): 400 g (1½ cups / 14 oz)
• 🍅 Tomato paste: 25 g (1½ tbsp / 0.9 oz) Original: 🍅 Tomato paste: 25 g (1½ tbsp / 0.9 oz)
• 💧 Water or light vegetable stock: 240 ml (1 cup / 8 fl oz) Original: 💧 Water or light vegetable stock: 240 ml (1 cup / 8 fl oz)
• 🧂 Fine salt: 8 g (1⅓ tsp / 0.28 oz), to taste Original: 🧂 Fine salt: 8 g (1⅓ tsp / 0.28 oz), to taste
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz) Original: ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
• 🌶️ Ground cumin: 2 g (1 tsp / 0.07 oz) Original: 🌶️ Ground cumin: 2 g (1 tsp / 0.07 oz)
• 🌿 Ground coriander: 1 g (½ tsp / 0.04 oz) Original: 🌿 Ground coriander: 1 g (½ tsp / 0.04 oz)
• 🍋 Fresh lemon juice, to finish: 15–30 ml (1–2 tbsp / 0.5–1 fl oz) Original: 🍋 Fresh lemon juice, to finish: 15–30 ml (1–2 tbsp / 0.5–1 fl oz)
• 🌱 Fresh parsley, chopped: 10 g (¼ cup / 0.35 oz) Original: 🌱 Fresh parsley, chopped: 10 g (¼ cup / 0.35 oz)
• Optional for serving
• 🍚 Cooked rice or bulgur Original: 🍚 Cooked rice or bulgur
• 🍋 Extra lemon wedges Original: 🍋 Extra lemon wedges

Preparation

• Sweat the aromatics Warm olive oil in a wide heavy pot over medium heat. Add onion and ½ tsp of the salt. Cook 6–8 min, stirring often, until soft and lightly golden. Add garlic and cook 30–45 sec until fragrant.
• Bloom spices & tomato Stir in cumin, coriander, black pepper, tomato paste, and crushed tomatoes. Cook 2–3 min to thicken slightly and remove the raw tomato taste.
• Add beans & liquid Add green beans, remaining salt, and water/stock. Stir well so the beans are coated in sauce. Bring to a gentle simmer over medium heat.
• Slow simmer Reduce heat to low, cover with a lid leaving a small crack, and simmer 30–35 min, stirring every 10 min, until beans are very tender but not falling apart. If the sauce gets too thick before beans are soft, add a splash of hot water.
• Reduce the sauce Remove the lid and cook 5–10 min more over low–medium heat until the sauce is thick, glossy, and clings to the beans rather than pooling.
• Finish & rest Off the heat, stir in lemon juice and half the parsley. Taste and adjust salt and acidity. Let stand 10–15 min—flavor improves as it cools. Serve warm, room temperature, or chilled with rice, bulgur, or bread, sprinkled with remaining parsley.

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