Moroccan cuisine · Vegetable Dishes

Loubia Khadra bel Matisha

Green beans braised soft in a tomato-garlic sauce with paprika and plenty of olive oil.

Ingredients · for 4 servings

• 800 g green beans
• 600 g ripe tomatoes
• 1 onion
• 5 cloves garlic
• 1 tbsp tomato paste
• 1 tsp paprika (sweet)
• 1 tsp cumin
• 1/2 bunch parsley
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Trim the beans and break into 4 cm pieces, blanch the tomatoes, peel and finely dice.
2. Finely dice the onion, thinly slice the garlic and sauté both in olive oil in a wide pot over medium heat for 5 min until translucent.
3. Add the tomato paste, paprika and cumin and toast for 1 min, until the oil turns red and the spices become fragrant.
4. Stir in the diced tomatoes and cook uncovered for 8 min, until a thick, glossy sauce forms.
5. Add the beans and 150 ml water, season with salt and pepper and braise covered over low heat for 25 min, until the beans are very tender and the sauce clings creamily to the vegetables.
6. Scatter with chopped parsley and serve lukewarm with flatbread — cold the next day the dish tastes even rounder.