Moroccan Green Bean Tagine
Copyright: The Splendid Table's How to Eat Supper
The Saute:
1. In a straight-sided 12-inch saute pan, heat the oil over medium-high heat. Add the green beans and onions. Sprinkle them with the salt and pepper, and saute for 10 minutes, or until the vegetables are browning. (Browning deepens flavors and opens up new character.) Stir in the garlic and all the ingredients in teh spice blend. Cook until the spices are fragrant, no more than 1 minutes.
2. Pour in the vinegar and wine, and boil them down as yo scrape up any brown glaze on the bottom of the pan. When there is no moisture left, stir in the tomatoes and their juices, crushing them with your hands as they go into the pan. The vegetables should be barely covered with liquid. Add a little water if necessary.
3. Bring the liquid to a gentle simmer, cover the pan, adn cook for 10 minutes (check for sticking), or until the beans are tender. Uncover the pan and turn up the heat so the liquid is at a fast bubble. cook off the excess liquid, stirring the stew often to protect the beans and spices from burning. You want the sauce to be thick and rich-tasting. Don't worry about overcooking the green beans; they will not cook much further.
4. Season the stew to taste. Serve it hot, at room temperature, or reheated.
Copyright: The Splendid Table's How to Eat Supper
The Saute:
- 2 to 3 tablespoons good-tasting extra-virgin olive oil
- 2 to 2 1/4 pounds green beans, trimmed
- 2 medium to large onions, coarse chopped
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon fresh-ground black pepper, or to taste
- 5 large garlic cloves, minced
- 1/2 teaspoon ground allspice
- 1/4 teaspoon pure chile powder, or to taste
- 1 1/2 teaspoons ground coriander
- 1/4 teaspoon ground pepper
- 1/2 teaspoon ground cumin
- 2 teaspoons dried basil
- 2 generous tablespoons sweet paprike
- 1/3 cup red wine vinegar
- 1/3 cup dry red or whtie wine
- 28-ounce can whole tomatoes
- Water as needed
1. In a straight-sided 12-inch saute pan, heat the oil over medium-high heat. Add the green beans and onions. Sprinkle them with the salt and pepper, and saute for 10 minutes, or until the vegetables are browning. (Browning deepens flavors and opens up new character.) Stir in the garlic and all the ingredients in teh spice blend. Cook until the spices are fragrant, no more than 1 minutes.
2. Pour in the vinegar and wine, and boil them down as yo scrape up any brown glaze on the bottom of the pan. When there is no moisture left, stir in the tomatoes and their juices, crushing them with your hands as they go into the pan. The vegetables should be barely covered with liquid. Add a little water if necessary.
3. Bring the liquid to a gentle simmer, cover the pan, adn cook for 10 minutes (check for sticking), or until the beans are tender. Uncover the pan and turn up the heat so the liquid is at a fast bubble. cook off the excess liquid, stirring the stew often to protect the beans and spices from burning. You want the sauce to be thick and rich-tasting. Don't worry about overcooking the green beans; they will not cook much further.
4. Season the stew to taste. Serve it hot, at room temperature, or reheated.
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