Moroccan Stewed Green Beans (Loubia Khadra)

• Green beans 500g
• Tomato 2 large
• Garlic 3 cloves
• Olive oil 3 tbsp
• Parsley 1/2 bunch
• Cumin 1 tsp
• Paprika 1 tsp
• Salt 1 tsp

How to Make It

• 1

  Trim the ends of the green beans and cut them into 5cm pieces.

• 2

  Heat olive oil in a pan, add minced garlic and saute for 1 minute until fragrant but not browned.

• 3

  Add the grated tomatoes, cumin, paprika, and salt to the pan; simmer for 5 minutes until it thickens into a sauce.

• 4

  Add the green beans to the tomato sauce, tossing well to ensure they are evenly coated.

• 5

  Pour in 100ml of water, cover the pan, and cook on medium-low heat for 20-25 minutes until the beans are tender but still bright green.

• 6

  Stir in the chopped fresh parsley just before serving to add a final burst of color and herbaceous freshness.

• 7

  Adjust the seasoning with an extra sprinkle of salt or cumin if preferred.

• 8

  Serve warm as a side dish with grilled meats or as a light vegetarian main.