Green Bean Tagine with Tomatoes: (serves 4)
- 2 tbsp olive oil
- 2 spring onions, chopped
- 2 cloves of garlic, chopped
- 500 gr green beans, in 3 cm pieces
- 2 tsp sugar
- juice of 1 lemon
- 800 gr canned cubed tomatoes
- a bunch of fresh dill, chopped
- sea salt and black pepper
Heat the oil in a tagine or a pan with a thick bottom. Bake the onions and garlic for 2-3 minutes. Mix in the beans and make sure they are coated with the oil, onions and garlic. Add lemon juice, tomatoes and the sugar. Lastly add the dill. Make sure you add plenty, because that determines the flavour of this dish.
Place the lid on the tagine or pan and let it simmer on low for 40 minutes until the beans are done and the tomato sauce is quite thick. Add salt and pepper to taste.
The recipe is vegan, but we served it with simit and Turkish yoghurt, which both aren't vegan. But there are other Turkish breads that are vegan. We followed the serving suggestions in the book, but you can also serve it with bulgur or couscous.