I am very much into ethnic foods and this string bean recipe is well known in the Middle East and Armenia. Basically it is braised string beans or other type of beans such as Fava. Some versions make it with lamb but since I don’t like lamb, it won’t be in this recipe. The longer you cook the string beans, the better they will be as all the flavors will explode! I served it over white rice but it can certainly be eaten alone.
6 cloves garlic, chopped
1/2 tsp. garlic powder (I don’t measure this so you can add more, if you want)
2 tbsp olive oil
1/2 tsp. cumin
2 lbs fresh string green beans
1 (15 ounce) cans diced tomatoes
1 can (6 oz.) tomato paste
1 cup beef broth (or vegetable broth, if you want it vegetarian)
salt and pepper, to taste (I don’t add much salt because the broth has a lot of salt in it)
Prepare the beans by slicing off the tips and then rinse them under cold water and dry with paper towels.
Saute the onion in the olive oil for about 5 minutes. Add chopped garlic and saute for an additional 2-3 minutes.
Add the beans to the onions and garlic, along with the cumin, garlic powder and broth, letting it cook over low heat. Add a bit of water as the beans cook, until they soften.
Once the string beans have softened, add the tomatoes and tomato paste. Add more beef broth as needed, if the liquid evaporates.
Add salt and pepper to taste and bring to a boil. Lower the heat and simmer.
Simmer for 45 minutes to an hour. You will probably have to add more beef/or vegetable broth as the time goes on, so keep checking the pot every 10 mins. or so. The longer it simmers, the better it will be. This recipe will not have the green beans looking that lovely bright green color or crisp because they have to cook for a long time but they will have a really wonderful flavor!