MOROCCAN GREEN BEAN TAGINE
THE SAUTÉ
- 2 to 3 tablespoons good-tasting extra-virgin olive oil
- 2 to 2¼ pounds green beans, trimmed
- 2 medium to large onions, coarse chopped
- ¼ teaspoon salt, or to taste
- ¼ teaspoon fresh-ground black pepper, or to taste
- 5 large garlic cloves, minced
- ½ teaspoon ground allspice
- ¼ teaspoon pure chile powder, or to taste
- 2 teaspoons Crossover Spice Blend or garam masala
- 2 teaspoons dried basil
- 2 generous tablespoons sweet paprika
- â…“ cup red wine or cider vinegar
- â…“ cup dry red or white wine
- One 28-ounce can whole tomatoes
- Water as needed
Instructions:
Tagines, the stews of North Africa, marry the soft and piquant tastes of spices with foods that are cooked to near-to-melting tenderness.
- In a straight-sided 12-inch sauté pan, heat the oil over medium-high heat. Add the green beans and onions. Sprinkle them with the salt and pepper, and sauté for 10 minutes, or until the vegetables are browning. (Browning deepens flavors and opens up new character.) Stir in the garlic and all the ingredients in the spice blend. Cook until the spices are fragrant, no more than 1 minute.
- Pour in the vinegar and wine, and boil them down as you scrape up any brown glaze on the bottom of the pan. When there is no moisture left, stir in the tomatoes and their juices, crushing them with your hands as they go into the pan. The vegetables should be barely covered with liquid. Add a little water if necessary.
- Bring the liquid to a gentle simmer, cover the pan, and cook for 10 minutes (check for sticking), or until the beans are tender. Uncover the pan and turn up the heat so the liquid is at a fast bubble. Cook off the excess liquid, stirring the stew often to protect the beans and spices from burning. You want the sauce to be thick and rich-tasting. Don’t worry about overcooking the green beans; they will not cook much further.
- Season the stew to taste. Serve it hot, at room temperature, or reheated.