This isn't the prettiest dish, but I really can't tell you how well the flavours make up for it! I call it Egyptian Beans, though it may be completely different from a truly Egyptian dish, it is from a memory I have of a trip to Egypt some two decades ago now. This keeps really well in the fridge, and possibly even tastes better after a day or so. Just another brilliance of this recipe I think. Don't serve them straight from the fridge though, either reheat or give them time to come up to room temperature.
- 3 tablespoons extra virgin olive oil
- 1 large red onion (cut into thin crescents)
- 510 grams green beans (topped)
- 2 cloves crushed garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon allspice
- 250 millilitres water
- 250 millilitres tomato passata
- 1 lemon juice
- 1 tablespoon brown sugar
- 3 tomatoes
- 1 splash of red wine vinegar
Egyptian Green Beans is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Yes you could go with two tins of diced tomatoes and cut back on the water, but I quite liked adding the fresh tomatoes which are in season right now combined with the pasatta. I didn't bother skinning or even coring them, just cut them through the core and into rough dice (see photo that follows). The brown sugar was an afterthought. The lemon made the dish too tart, but I think adding the sugar is a better option than reducing the lemon, as so often tomatoes have an acidic edge to them anyway.