Ingredient:
1 pound flat green bean, cut into 1-inch strips
3 tablespoons olive oil, plus more for drizzling
1 small onion, chopped
3 garlic cloves, finely chopped
2 tomatoes, seeded, chopped, juices reserved
1/4 tsp coriander powder
1/4 tsp cumin powder
fine sea salt
freshly ground black pepper
1/4 cup chopped cilantro
2 tbsp lemon juice (about half lemon)
Method:
Bring a pot of water to the boil. Blanch beans until tender, about 3 to 5 minutes. Shock with cold water to preserve green color.
Warm oil in a saute pan set over medium-high heat. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until fragrant, about 2 minutes. Add tomatoes with their juices and cook until soft and pulpy, about 5 minutes. Add coriander and cumin and toast for 1 minute. Add beans and cook until warmed through and flavors are married. Season with salt and pepper. Stir in cilantro and lemon juice. Drizzle with olive oil. Serve hot or warm. Yield: 4 to 6 servings as an appetizer or side dish.
1 pound flat green bean, cut into 1-inch strips
3 tablespoons olive oil, plus more for drizzling
1 small onion, chopped
3 garlic cloves, finely chopped
2 tomatoes, seeded, chopped, juices reserved
1/4 tsp coriander powder
1/4 tsp cumin powder
fine sea salt
freshly ground black pepper
1/4 cup chopped cilantro
2 tbsp lemon juice (about half lemon)
Method:
Bring a pot of water to the boil. Blanch beans until tender, about 3 to 5 minutes. Shock with cold water to preserve green color.
Warm oil in a saute pan set over medium-high heat. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until fragrant, about 2 minutes. Add tomatoes with their juices and cook until soft and pulpy, about 5 minutes. Add coriander and cumin and toast for 1 minute. Add beans and cook until warmed through and flavors are married. Season with salt and pepper. Stir in cilantro and lemon juice. Drizzle with olive oil. Serve hot or warm. Yield: 4 to 6 servings as an appetizer or side dish.
