This vegetarian Iraqi dish is made by slowly cooking fresh green beans in tomato sauce until they release their own juices. Managing the heat keeps the beans from turning rubbery. Make a generous batch and serve the leftovers with rice the next day.
Heat the olive oil in a wide pot and sauté the garlic and onion until softened.
Add the green beans and sauté for a few minutes so they absorb the olive oil. Then add the grated tomato, tomato juice, cumin, and salt.
Leave the pot lid slightly ajar and cook over low heat until the beans release their own juices and soften.
Remove the stew from the heat and let it rest for a few minutes. Serve warm or at room temperature.
Keep the heat low and leave the pot lid slightly ajar. Boiling the beans too vigorously can make them tough and dull their color.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
