Preparation:
Cut the stems (but not the tails) off the beans, and cut them into 1 inch pieces. If you want to peel the tomatoes (I don't), drop them into boiling water for 15 seconds, remove to a bowl of ice water, then peel. Chop the tomatoes into 1/2 inch pieces. (You can use one large can of diced plum tomatoes, in a pinch, or if you're feeling lazy.)
Heat the oil in a non-stick pan, and stir-fry the garlic for 30 seconds, or so. Fling in the onions, and stir-fry over medium heat for 2-3 minutes, being sure not to burn the garlic or color the onions. Dump in the tomatoes, beans, salt, pepper, oregano (if desired) and water, and bring to a boil. Cover, lower heat, and simmer for 10-15 minutes (depending on how done you like the beans), then uncover, boost the heat, and reduce the liquid until it's thick. Correct seasonings.
Adapted by Ron Lunde, from: Madhur Jeffrey's "World Of The East" Vegetarian Cooking
My main modifications to this recipe were to increase the garlic just a bit, and cut back on the oil a lot. I love oregano, but if you don't, leave it outablespoon Served over rice, this makes a healthy and satisfying meal.
Serving Ideas : Serve over rice for a complete |
