This dish has fast become one of my favorites. It’s inspired by the purple pole beans that I grew in my garden this summer and Selma, the owner and cook at Bloodroot Vegetarian, who taught me how to make my new favorite pie crust.
Selma told me to make this recipe when I told her I had lots of beans in my garden. I made up the measurements based on our conversation but this is a pretty versatile dish so cut these measurements down to fit your needs.
Spiced Middle Eastern Green Beans
1 big onion
2 tablespoons olive oil
1 lb. green beans, about 4 cups
2 tablespoons tomato paste
1/2 cup water
A few shakes of cinnamon, more to taste
A few scrapes of fresh nutmeg, more to taste
A few pinches of salt, more to taste
Slice the onion in half and then into semi circles. Heat the oil in a large pan with sides and slowly caramelize the onions until they start to soften and brown.
Trim and cut the beans into bite sized pieces and add to the onions. Add the tomato paste, water and seasonings. Mix well. Cover and cook until the green beans have softened considerably. When the beans are like buttah, they are done!
2 cups uncooked rice
1 teaspoon of olive oil
4 cups of water
Fresh parsley, for garnish
Fresh lemon juice, 1/2 of a lemon, or more to taste
Dice the onion and saute in the oil until just transparent. Add the rice and toss around to coat in the oil. When the rice is transparent, add water. Cover and cook until the rice is fluffy (check package for directions.)
Plate the rice. Top with green bean stew. Sprinkle with fresh parsley and fresh lemon juice. Enjoy!