Egyptian Green Bean Stew

Tender fresh green beans stewed in a rich tomato sauce served over rice - a staple main meal in any Egyptian household!

Ingredients

500 g of fresh green beans, washed and trimmed

4-5 medium tomatoes, rouglhly quartered OR 1 tin of chopped tomatoes

1 heaping tbsp of tomato paste

1 medium red onion, chopped (just under 1 cup)

1½ tbsp sunflower seed, olive or other cooking oil of choice

2 cloves of garlic, thinly sliced

Sea salt and black pepper to taste

1 tsp maple syrup (optional)

1½ cups of water (to be used as needed)

Instructions

First, start by preparing the b*ase for the fresh tomato sauce (if using). To a blender, add the tomatoes and half a cup of water then blend until smooth. Set aside.

On medium heat in a medium-sized pot, heat the oil for a couple of minutes before adding in your chopped onions. Stir frequently and cook for 2-3 minutes until fragrant.

Add in half of the blended tomatoes and allow to cook for 3-5 minutes until you achieve a rich, red colour, stirring from time to time. Then add in the remainder of the mixture, along with the tomato paste, as well as salt and pepper and maple syrup. Allow to cook for another 3 minutes.

Add the trimmed green beans, followed by enough water to cover. Stir through, and bring to a boil.

Cover and cook on low heat for 15 minutes or until the beans are cooked through but still with a bite. The sauce should have cooked down, but if you'd like it thicker you can cook for a further 5 minutes uncovered on medium heat to reduce.

Turn of the heat and add in the chopped garlic and adjust seasonings as needed. Serve warm over rice or grain of choice.

Notes

If you're not using fresh tomatoes, there's no need to "cook" the tinned tomatoes in the same way. Simply add them in with the water and maple syrup if using.

Maple syrup can be subbed for 1 tsp of sugar, the intention here is to cut the acidity of the tomatoes.

It’s worth mentioning that a lot of tomato-b*ased vegetable stews are cooked the same way (with minor differences), so effectively if you master one you can pretty much master them all.

But there really is something special about a hearty rich tomato sauce envoloping tender yet crisp veggies over fluffy Egyptian rice with vermicelli.

In a pinch, tinned tomatoes will of course do – but in my opinion it is the fresh tomato sauce that really makes this recipe sing.