Fasolia bi Zeit

middle eastern string beans

This middle eastern string bean dish is popular throughout the region and makes a tasty and nutritious side dish. It uses a combination of techniques. First the beans are sautéed, then they’re braised until tender.

My grandmother didn’t make this dish, but her green beans were always delicious. Her secret was to cook them in boiling water with a bit of sugar and salt. This technique even transforms beans that are a bit tough, rendering them sweet and tender.

I’ve incorporated her method into pretty much all my string bean recipes, and this one is no exception.

My version includes both minced and sliced garlic because they bring different things to the dish. The minced garlic melts into the sauce and is an integral part of the base flavor profile. The sliced garlic adds a little flavor burst every time you bite into one. Don’t be surprised to find people trying to nab a few extra slices from the serving bowl.

It’s important to use tomatoes that are ripe and have flavor, which can be a tall order in the U.S, unless you have a good farmer’s market or you grow them yourself. Fresh tomatoes are best, but if you can’t find good ones, youre

If you don’t have time or are not in the mood, you can trim the stem ends of the beans and toss them in whole. Your string beans will be perfectly good. But if you’re willing to put in a little extra effort, I recommend you slice the beans in half lengthwise after you blanch them and before you pan fry them. That, and the whole spices that I add, take these green bean all the way to fabulous.                                                                                                                                                                                                                                                                                                                                                                                       

Ingredients:

• 1 ½  pounds string beans

• 2 tablespoons olive oil

• 1 onion, diced small

• ¼ teaspoon ground allspice

• 2 large ripe tomatoes peeled and diced, or one can of peeled and diced tomatoes

• 2 cloves garlic, minced

• 2 cloves garlic, thinly sliced horizontally

• 3 tablespoons water or vegetable stock

• 1 teaspoon whole cumin seeds

• 1 teaspoon whole coriander seed

• salt & pepper to taste

• optional: lemon wedges for serving

Method:

• Put up a medium sized pot of water to boil, adding a little salt and sugar to the pot.

• Trim the stem end of the string beans.

• Have ready a bowl of cold water with ice. When the water boils, add the string beans and boil them for 3 minutes. Then drain them and immediately plunge them into the ice water to stop0 the cooking. This will also make your green beans vibrantly green.

• Once they’re cold, slice all the beans horizontally. Or don’t. It’s your call.

• Heat olive oil in a large skillet and add the onions. Sprinkle them lightly with salt and the ground allspice.

• Let the onions cook, stirring every now and then, until they’re soft and translucent.

• Add the green beans to the skillet with the cumin and coriander seeds, and sauté them with the onion for a few minutes, until the onions develop some color.

• Add the sliced garlic and sauté for another minute or so.

• Then add the diced tomatoes and season with salt and pepper.

• Add the water or stock.

• Cover the skillet with a tight-fitting lid and simmer gently, stirring occasionally for 20-25 minutes or until the green beans are soft.

• Transfer them to a nice platter and serve.