Green bean stew is a vegetarian Iraqi dish made by slow-braising fresh green beans in tomato sauce until they release their own juices. Getting the heat just right so the beans don't turn rubbery takes real skill. Made in a generous batch, the leftovers reheat easily with rice the next day.
Heat the olive oil in a large pot and sauté the onion and garlic until soft.
Add the beans and sauté for a few minutes so they absorb the oil, then stir in the grated tomato, tomato juice, cumin and salt.
Leave the lid slightly ajar and simmer over low heat until the beans release their own juices and turn tender.
Remove from the heat and let it rest for a few minutes, then serve warm or at room temperature.
Keep the heat low and leave the pot lid slightly ajar; beans boiled too hard turn rubbery and lose their colour.
Adding a little extra tomato juice makes the sauce runnier and ideal for mixing with rice; in that case you may need to extend the cooking time by 10 minutes.
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