Lebanese-Style Green Bean Stew

1. 1

   In a large saucepan, fry the onion in the oil for 2 - 3 minutes then add the potatoes and continue cooking for another 3 - 4 minutes, stirring frequently.

2. 2

   Add the beans, sprinkle over the cumin and cayenne and mix well together.

3. 3

   Whizz the tomatoes in a blender, then add the liquidized tomatoes to the pan; stir the contents, bring to the boil, cover and leave to simmer over a medium-low heat for about 15 minutes, stirring occasionally.

4. 4

   When the beans and potato are tender and tomatoes have reduced to a thick sauce, test for seasoning, adding salt and pepper as required; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.