Green Bean Tagine
This is a vibrant vegetable side dish, from Villa Jerada, will liven up grilled chicken, meats or sausages or seafood. Serve with couscous and warm bread for dipping into the sauce.
1 medium onion, diced
2 cloves garlic
1 tsp turmeric
1 tsp black pepper
1 tsp saffron, steeped in warm water for 30 minutes
4 Tbl extra-virgin olive oil
1 cup mixed parsley and cilantro, chopped
2 Tbl tomato paste
1 pound green beans, trimmed and cleaned
1 preserved lemon, inside removed and thinly sliced
1 cup warm water
salt to taste
In a cooking pot or Dutch oven, warm some extra-virgin olive oil, then add the diced onions and cook until translucent.
Add the garlic and cook for another minute, then add the tomatoes, tomato paste, herbs, spices and beans.
Let cook for another 5 minutes, then add the water and half of the preserved lemons, cut into thin slices. Reduce the heat to medium-low and cover. Simmer until the beans are tender.
Once the beans are cooked, add the rest of the preserved lemons in thin slices.
Adjust with more salt and pepper if needed.
Transfer to platter, then top with chopped parsley and additional Parmigiano.
Serve warm with some more good quality fruity olive oil and warm bread.
The base of the tagine ingredients would be delicious with any assortment of vegetables or braised with hearty greens.