INGREDIENTS

1lb fresh string beans
2-4 carrots, chopped into large chunks (optional)
1/2 cup diced fresh tomatoes  
1 medium to large yellow onion, sliced
2 tablespoons fresh garlic finely minced 
3 tablespoons fresh ginger finely minced
1/3 cup Niter Kibbeh (sub oil to make it vegan)
1 teaspoon Afrenje
1/4 teaspoon Cumin
1 fresh rosemary sprig

PREPARATION

Wash and cut the ends of the green beans then cut in half. Soak in hot water and strain. Roast tomatoes on a skillet, peel skin and puree. Roast the string beans and carrots with 2 tablespoons of Niter Kibbeh on high heat until it is lightly browned, supple and limp, about 10 minutes. Mince garlic and ginger.

(To dry roast the beans separately is recommended, although directly putting the strained beans in to the sauce mix is an option)

 STEPS

1. Sauté 1-2 tablespoons of Niter Kibbeh, the onions, garlic, and ginger in a deep pan for 5 minutes
2. Add the tomato puree and carrots and cook for 5 minutes, stirring occasionally
3. Add the remainder of the oil as well as the rosemary and cook until rosemary is fragrant, about 2 minutes
4. Mix in the green beans and allow to cook for 5 minutes, stirring frequently
5. Add Alicha Kimem and Cumin and cook for 3 more minutes 
6. Finally, salt to taste

 Serves: 4-6 | Prep Time: 20-25 minutes | Cooking Time: 20 minutes