- 1 1/2 tbsp olive oil
- 1 lb green beans, washed and trimmed
- 12 oz can crushed tomatoes
- 1 medium onion, thinly sliced
- 5 whole garlic cloves, smashed but still intact
- 1/4 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1/2 ground coriander
- 1/2 tsp cumin
- 1/8 cinnamon
- Pinch of all spice
- Black Pepper
In a large skillet w/ straight sides set over medium heat, heat olive oil. Add onion, garlic and pinch of black pepper. Cook the onions down, stirring occasionally, for 15 minutes. Add paprika, cayenne pepper, salt, coriander, cumin, cinnamon and all spice. Stir and cook for a few minutes.
Add green beans and stir well, making sure to coat beans in oil and spices. Stir in crushed tomatoes and 1/2 cup water. Cover pan, reduce heat to low, and cook for 50-60 minutes -- no need to check on them. If you want to reduce the sauce a bit after braising turn up the heat to medium high, remove the lid, and reduce to desired consistency. Serve hot or cold.