Prep 25 mins
Cook 40 mins
This dish blends the flavors of string beans with tomato sauce, cinnamon and walnuts – to delicious results.Its spiciness comes from freshly ground black pepper accenting the cinnamon instead of from some form of red pepper and the turmeric only adds to the warm blanket of flavor surrounding the beans. Serve hot with a roast meat or kebab dish or enjoy it all by itself for a quick lunch. From the first volume of The Silk Road Gourmet. Armenia is a mountainous country in the South Caucasus region of Eurasia. Located at the crossroads of Western Asia and Eastern Europe, it is bordered by Turkey to the west, Georgia to the north, and Azerbaijan to the east, and Iran and Azerbaijan to the south.
- 1 lb green beans, stemmed
- 2 tablespoons unsalted butter
- 2 medium onions, peeled and diced
- 1 medium tomatoes, chopped
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon turmeric
- 1 teaspoon cinnamon
- 1⁄2 cup chopped walnuts (I like to toast them in a dry skillet)
- 1 cup water
- 1 cup tomato sauce
- Heat butter in a sauté pan and sauté onions until they start to soften and take on some color, about 10 minutes. Add tomatoes and sauté until the tomatoes start to break up. Then add salt and pepper, turmeric and cinnamon and stir again.
- Mix the water and the tomato sauce together and add to the onions and tomatoes.
- Cook to warm then add the green beans and cook covered for about 20 minutes, stirring occasionally, until the green beans start to soften. Then cook uncovered until the beans are tender but still firm.
- Place on plate and sprinkle walnuts over the top.