2 C snapped green beans (2 parts)
1 large carrot, stick-cut (1 part)
1 large onion, thinly sliced
1 tsp finely minced garlic
1 tsp finely minced ginger
1 tsp tomato paste

2 oz vegetable oil
¼ tsp black cardamom
¼ tsp corriander

jalapeno peppers, optional, to taste
salt to taste

Start with a hot (non-nonstick) skillet and 2 oz vegetable oil. Sauté the onions until caramelized.

Add finely mashed garlic, ginger and tomato paste, stir vigorously to combine.

Add a little water to prevent garlic from drying out. Add the carrots, stirring continuously. Add green beans.

Add a little more water and the dry spices.

Reduce heat and allow to simmer for 1/2 hour to 45 minutes, adding water as needed, until carmelized.

Stir the peppers and salt to taste before serving the dish.

Adapted from http://www.vegginoutandabout.com/2013/02/fasolia-green-beans-car... and https://theberberediaries.wordpress.com/2009/02/12/recipe-fossolia/

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