* Exported from MasterCook *
North African Spicy Slow-Cooked Green Beans
Recipe By :Divine Secrets of the Mahjoub Sisterhood
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup extra-virgin olive oil
1 medium onion -- coarsely chopped
2 tablespoons Tabil
1 tablespoon hot paprika
2 cups packed chopped flat-leaf parsley -- (1/2 pound)
2 cups packed thinly sliced spinach leaves -- (4 ounces)
1 1/2 pounds green beans
Salt
2 cups water
In a large enameled cast-iron casserole, heat the olive oil. Add the
onion, Tabil and paprika and cook over low heat, stirring, until fragrant,
about 4 minutes. Add the parsley, spinach, green beans and 1/2 teaspoon
salt. Cover and cook over low heat, stirring once or twice, until the
green beans start to soften, about 15 minutes. Add 1 cup of water, cover
and cook for 20 minutes. Add the remaining 1 cup of water, cover and
simmer until the beans are very tender, about 20 minutes longer. Season
with salt and serve.
Makes 6 servings
Make Ahead: The beans can be refrigerated overnight.
AuthorNote: This is a delicious simplification of Ftima Mahjoub's stew of
fresh favas and artichokes. Slow cooking the parsley, spinach and green
beans creates a meltingly tender texture.
Cuisine:
"North African/Maghreb"
Source:
"Food & Wine, February 2002"
S(Formatted by Chupa Babi):
"Nov 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 214 Calories; 19g Fat (73.4%
calories from fat); 3g Protein; 12g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2
Vegetable; 3 1/2 Fat.
Nutr. Assoc. : 0 0 3133 1032 0 26056 0 0 0
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