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Prep Time:1 hrTotal Time:1 hrServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:1 hrTotal Time:1 hrServings:4Yield:4 servings
Prep Time:1 hr
Prep Time:
1 hr
Total Time:1 hr
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundgreen beans, trimmed and halved1medium tomato4tablespoonsextra-virgin olive oil, divided1cupsliced yellow onion⅓cupminced fresh ginger2 ½tablespoonsminced fresh garlic2tablespoonswater, plus more as needed1sprigfresh rosemary1teaspoon1 teaspoon makulaya alicha spice blend (see Tip) or equal parts dried basil and thyme½teaspoonsea salt¼teaspoonground cumin
Cook Mode(Keep screen awake)
Ingredients
1poundgreen beans, trimmed and halved
1medium tomato
4tablespoonsextra-virgin olive oil, divided
1cupsliced yellow onion
⅓cupminced fresh ginger
2 ½tablespoonsminced fresh garlic
2tablespoonswater, plus more as needed
1sprigfresh rosemary
1teaspoon1 teaspoon makulaya alicha spice blend (see Tip) or equal parts dried basil and thyme
½teaspoonsea salt
¼teaspoonground cumin
DirectionsPlace green beans in a large bowl, cover with hot water and let soak for at least 10 minutes. Drain and pat dry.Meanwhile, heat a large skillet over medium-high heat. Add tomato and cook, turning frequently, until blackened in several spots, 8 to 10 minutes. When cool enough to handle, peel and core the tomato. Puree in a food processor or blender until smooth.Heat 2 tablespoons oil in the pan over medium-high heat. Add the green beans and cook, stirring, until browned, 4 to 6 minutes. Transfer to a bowl. Reduce heat to medium. Add the remaining 2 tablespoons oil, onion, ginger and garlic and cook, stirring often, until starting to soften, 2 to 3 minutes. Add water and cook, stirring and adding another tablespoon of water as needed to prevent sticking, until the onion is tender, 4 to 5 minutes. Return the green beans to the pan along with the tomato puree, rosemary, makulaya (or basil and thyme), salt and cumin. Cook, stirring often, until the green beans are tender, 3 to 4 minutes.TipsTip: Makulaya alicha spice blend is made with turmeric, garlic, ginger and white cumin.Originally appeared: EatingWell Magazine, January/February 2018
Directions
Place green beans in a large bowl, cover with hot water and let soak for at least 10 minutes. Drain and pat dry.Meanwhile, heat a large skillet over medium-high heat. Add tomato and cook, turning frequently, until blackened in several spots, 8 to 10 minutes. When cool enough to handle, peel and core the tomato. Puree in a food processor or blender until smooth.Heat 2 tablespoons oil in the pan over medium-high heat. Add the green beans and cook, stirring, until browned, 4 to 6 minutes. Transfer to a bowl. Reduce heat to medium. Add the remaining 2 tablespoons oil, onion, ginger and garlic and cook, stirring often, until starting to soften, 2 to 3 minutes. Add water and cook, stirring and adding another tablespoon of water as needed to prevent sticking, until the onion is tender, 4 to 5 minutes. Return the green beans to the pan along with the tomato puree, rosemary, makulaya (or basil and thyme), salt and cumin. Cook, stirring often, until the green beans are tender, 3 to 4 minutes.TipsTip: Makulaya alicha spice blend is made with turmeric, garlic, ginger and white cumin.
Place green beans in a large bowl, cover with hot water and let soak for at least 10 minutes. Drain and pat dry.
Meanwhile, heat a large skillet over medium-high heat. Add tomato and cook, turning frequently, until blackened in several spots, 8 to 10 minutes. When cool enough to handle, peel and core the tomato. Puree in a food processor or blender until smooth.
Heat 2 tablespoons oil in the pan over medium-high heat. Add the green beans and cook, stirring, until browned, 4 to 6 minutes. Transfer to a bowl. Reduce heat to medium. Add the remaining 2 tablespoons oil, onion, ginger and garlic and cook, stirring often, until starting to soften, 2 to 3 minutes. Add water and cook, stirring and adding another tablespoon of water as needed to prevent sticking, until the onion is tender, 4 to 5 minutes. Return the green beans to the pan along with the tomato puree, rosemary, makulaya (or basil and thyme), salt and cumin. Cook, stirring often, until the green beans are tender, 3 to 4 minutes.
Tips
Tip: Makulaya alicha spice blend is made with turmeric, garlic, ginger and white cumin.
Originally appeared: EatingWell Magazine, January/February 2018
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Nutrition Facts(per serving)199Calories15gFat16gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
