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Green Beans in Light Olive Oil Sauce

Ingredients:

1 large onion, slivered
1/3 c. olive oil
8 cloves garlic
1 lb. green beans, fresh or frozen (cut into pieces)
1 rounded T. tomato paste
1 large tomato, chopped
salt
1/3 c. water
1 bunch cilantro, chopped
generous pinch red pepper

1.  Lightly sauté the onion in the olive oil until softened.   Add the garlic and cook for another minute.

2.  Add the remaining ingredients except for the cilantro and red pepper.  Bring to a boil.  Cover, reduce heat, and simmer until the beans have absorbed the tomatoey sauce and are very soft -- about 30 minutes, or longer.  (Fresh beans may take up to 1 hour, and may require the addition of more water.)

3.  Add the cilantro and red pepper and cook 5 more minutes.   Taste and adjust seasoning.  The sauce should be thick and each bean glistening and coated.

4.  Serve chilled or at room temperature.

Variations

Turkey:  Add 1 t. sugar.

Saudi Arabia:  Add a serrano or jalapeno chili, seeded and minced.

Egypt:  Add allspice.

Andalusia:  Substitute 2 t. wine vinegar for the cilantro.

* This recipe can be found in The Arabian Delights Cookbook, by Anne Marie Weiss-Armush.  This book can be ordered online here.