If you're seeking to cook Palestinian food to eat in solidarity, this is a great recipe to start with. These slow-cooked green beans in tomato sauce are comforting, earthy, and delicious. The tomato sauce sings with a hint of green chilies, coriander seeds, and lemon juice.
Ingredients
- 1/3 cup olive oil
- 2 cups diced yellow onions (about 1 large onion)
- 1 serrano chili, minced
- 8 garlic cloves, minced
- 1 tbsp coriander seeds, toasted and ground (or 1 teaspoon ground)
- 36 ounce can whole San Marzano tomatoes
- 2 tbsp olive oil
- 1 pound green beans, trimmed and cut in thirds (about 4 cups)
- juice of 1-2 lemons
- salt and pepper
Instructions
- In a heavy saucepan or Dutch oven, sauté the onions in 1/3 cup olive oil along with a generous pinch of salt on medium-low heat, until the onions are lightly caramelized, 10-15 minutes. Add the garlic and continue to cook for another 5 minutes. As the onions darken, stir to keep from burning.
- Either puree the tomatoes with a hand blender or roughly grate with a cheese grater.
- Once the garlic is fragrant and soft, add the coriander, tomatoes, chili, and another pinch of salt.
- Raise the heat to bring the mixture to a simmer, then lower the heat to maintain the simmer. Cook, uncovered, for 25-35 minutes or until the tomatoes break down completely.
- In a medium pan over medium-low heat, warm the neutral oil. When the oil shimmers, add the green beans, another pinch of salt, and the black pepper. Cook for 7-10 minutes, or until the beans are soft. Then add the tomato sauce and the lemon juice and mix thoroughly.
- To serve, transfer the beans to a serving plate. Drizzle with the olive oil and sprinkle with optional Maldon salt for garnish.