qqWe got some gorgeous green beans at a local farm, along with ripe summer tomatoes. This is a classic Mediterranean dish. While some versions contain beef or lamb, I prefer the lighter, vegetarian version when I have fresh summer produce. I love this with warmed pita or flatbread.
1 tablespoon canola oil
1 small onion, chopped
1-2 cloves garlic, chopped
1 lb green beans, trimmed and cut into thirds
2 large tomatoes, chopped
1/4 cup extra virgin olive oil
1 teaspoon allspice
1/2 teaspoon cumin
squirt or two of lemon juice (optional)
Salt and pepper, to taste
Add beans and half a teaspoon of salt, sauteing a minute further. Sprinkle half a teaspoon of salt on top. Cover, and cook over medium heat for 5 minutes.
Add tomatoes, olive oil, allspice, and cumin; stir, and cover. Reduce heat to low, and cook for half an hour, stirring occasionaly, till beans are tender, adding half a cup of water if the water starts to dry out. Add lemon juice if desired and salt and pepper to taste.
Serve with pita bread or rice. Can be eaten hot or room temperature.
Entered into the Vegan Linky Potluck #7