My first attempt at making this dish was inspired by a recipe in Madhur Jaffrey’s Cookbook. The following is my adaptation of the recipe. This is a great recipe that uses large amounts of produce from the garden that is often in abundance: green beans, tomatoes, chilies and cilantro. It is a great use for beans that have gotten a little too large and are kind of stringy. Just increase the cooking time. It can be prepared ahead and kept warm. It is great left-over and reheated. And it freezes well, making it a great way to conveniently save some of the summer harvest for the colder months.
Stewed Green Beans and TomatoAdapted from a recipe in Madhur Jaffrey’s highly-recommended book: Madhur Jaffrey’s Cookbook: Easy East/West Menus for Family and Friends.
• 3 Tbsp. Olive oil
• I small green chili, chopped
• 4 cloves of garlic, minced
• 1 medium onion, halved and sliced into thin half-rings
• 1 lb. peeled ripe tomatoes, coarsely chopped (or use canned plum tomatoes if fresh are not available)
• 1 1/2 lb. green beans, trimmed and cut into 2” lengths
• Fresh ground black pepper
• 4 Tbsp. chopped cilantro (optional)
1. Heat oil in wide sauce pot over medium heat, add chili, onion and garlic and fry until onion and garlic just start to brown.
2. Add tomatoes, green beans and the rest of the ingredients. Add a little water if needed. Bring the mixture to a slow simmer, cover, lower heat and cook at a low simmer for 20-30 minutes, until beans are tender. During cooking, check to make sure the mixture is not too dry and add water if needed
3. Remove lid and raise heat. Reduce liquid to a thick sauce. Taste seasoning and correct if needed.
4. Serve warm.