Spicy Braised Green Beans and Tomatoes

By October 4, 2016

A warm and spicy braised side of green beans and tomatoes, inspired by two global dishes: Lebanese Loobyeh and Indian Masaledar Sem.

 1 lb green beans, fresh or frozen (thawed and drained well)
 2 tbsp oil
 1/2 onion, thinly sliced into half-moons
 4 cloves garlic, thinly sliced
 1 tsp each: mustard seeds, cumin seeds. (Can also use pre-bought powdered spices, just skip the toasting and grinding step.)
 1 pinch - 1/2 tsp chili pepper flakes or cayenne (more or less to spicy preference)
 1 pt (2 cups) cherry tomatoes, cut in half (click here for a easy trick to cut a bunch at once!) You can also use 2 cups of our frozen chopped tomatoes, thawed, and just reduce the tomato sauce so it's not too soupy.
 1 cup tomato sauce
 1 pat butter (optional, but delicious)
 1/2 lemon (optional)
 Minced parsley or kale for garnish.
1

Remove the ends of the green beans and chop into thirds.

2

In a deep, wide skillet or braising dish, heat up your oil oven medium low. Add your onions and allow to soften, 7-10 minutes, stirring often. Add in the garlic for an additional 2 minutes.

3

While the onions and garlic are cooking, toast your mustard and cumin seeds in a dry skillet, then add to a mortar-pestle and grind finely. Add the ground spices and the red pepper/cayenne to the onions and garlic and stir well.

4

Add the green beans, the tomatoes, the tomato sauce and the butter. Cover the skillet or braising dish and turn the heat to low. Cook 45 minutes (much shorter if using frozen beans), until the green beans soften. Remove from heat, squeeze in lemon juice, cover for 10 minutes. Serve warm with minced kale or parsley. Can also be made the day ahead, reheated and served.

Ingredients

 1 lb green beans, fresh or frozen (thawed and drained well)
 2 tbsp oil
 1/2 onion, thinly sliced into half-moons
 4 cloves garlic, thinly sliced
 1 tsp each: mustard seeds, cumin seeds. (Can also use pre-bought powdered spices, just skip the toasting and grinding step.)
 1 pinch - 1/2 tsp chili pepper flakes or cayenne (more or less to spicy preference)
 1 pt (2 cups) cherry tomatoes, cut in half (click here for a easy trick to cut a bunch at once!) You can also use 2 cups of our frozen chopped tomatoes, thawed, and just reduce the tomato sauce so it's not too soupy.
 1 cup tomato sauce
 1 pat butter (optional, but delicious)
 1/2 lemon (optional)
 Minced parsley or kale for garnish.

Directions

1

Remove the ends of the green beans and chop into thirds.

2

In a deep, wide skillet or braising dish, heat up your oil oven medium low. Add your onions and allow to soften, 7-10 minutes, stirring often. Add in the garlic for an additional 2 minutes.

3

While the onions and garlic are cooking, toast your mustard and cumin seeds in a dry skillet, then add to a mortar-pestle and grind finely. Add the ground spices and the red pepper/cayenne to the onions and garlic and stir well.

4

Add the green beans, the tomatoes, the tomato sauce and the butter. Cover the skillet or braising dish and turn the heat to low. Cook 45 minutes (much shorter if using frozen beans), until the green beans soften. Remove from heat, squeeze in lemon juice, cover for 10 minutes. Serve warm with minced kale or parsley. Can also be made the day ahead, reheated and served.

Spicy Braised Green Beans and Tomatoes

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