Green Beans in Spicy Tomato Sauce
Green bean casserole is a classic holiday dish, so having green beans on my table is a must. Even though I adore creamy mushroom sauce and crispy onions, it is a bit more French Mediterranean than Israeli. Since this is an Israeli inspired meal, I had to think of a good twist. The green bean dish I decided to make is actually a dish from my childhood, sort of. Growing up, my grandmother would often make green beans in tomato sauce, a recipe that she learned from her Italian mother. I always loved them. I was excited to learn that here in Israel, there is a similar green bean dish that is made with a few more spices than my grandmother would use. So, for my Israeli inspired holiday I decided to make my own spicy, tomato-y version of green beans. Check how I made it below:
- ¼ cup of olive oil
- 1 medium to large yellow onion sliced
- 3 cloves of garlic chopped
- ½ teaspoon red pepper flakes
- 1 teaspoon cumin
- 1 teaspoon Moroccan paprika
- 4 cups of washed and cut greens bean (1 inch pieces)
- 4 medium sized tomatoes chopped
- ½ cup chopped cilantro
- 1 tablespoon lemon juice
- Step 1 Heat olive oil in a medium size pot over medium heat. Add sliced onion and sauté until soft and translucent, about 10 minutes. Add chopped garlic and continue to cook for another 2-3 minutes until the garlic is soft. Stir in dried spices and sauté for another 2 minutes. Stir in green beans until fully coated with spicy onion mixture, cook until the green beans are warm. Stir in chopped tomatoes and cover the pot.
- Step 2 When the mixture begins to bubble, reduce heat to a high simmer. Continue to cook covered, stirring occasionally, for 30 minutes or until green beans have reached desired consistency (they should be slightly soft, but not mushy).
- Step 3 Turn off heat, stir in chopped cilantro and lemon juice. Let the mixture cool slightly before serving.