Moroccan Green Bean Tagine

Ok, ok.  Finally updating!

I am playing a lot with this cook book I just got.  I'm trying to find easy recipes that I can either make ahead of time and heat up (this is made slightly difficult by the lack of a microwave in our house), or can throw together in no time.  Especially with Zoe getting home from school so late (around 5:30), and Jack sleeping later because he has to stay up to take her to the school bus in the morning, it's becoming more difficult to have time to make dinner before she needs to go to bed.

This recipe is from Lynn Rossetto Kasper's cookbook "How to Eat Supper."  It serves six, but it can easily be cut in half, or more.

I made it on Sunday and stuck it in the fridge until tonight.  Jack and I will eat the left-overs for lunch for the rest of the week! mmm...  It's great hot and cold -- perfect for a warm comforting dinner, or a quick lunch stored in the fridge!

No fancy links today -- I want to eat and curl up with my book!!!

Moroccan Green Bean Tagine
The Saute:
2-3 tbs of good-tasting extra-virgin olive oil
2-2 1/4 lbs of green beans, trimmed
2 medium to large onions, coarse chopped
salt and pepper to taste

Spice Blend
1/2 tsp allspice
1/2 tsp pure chili powder (or to taste)
2 tsp garam masala
2 tsp dried basil
2 generous tbs sweet paprika

Liquids
1/3 cut red wine or cider vinegar
1/3 cup dry red or white wine
1 28 oz can of whole tomatoes
Water as needed

1. In a straight-sided 12-in saute pan, heat the oil over medium-high heat.  Add the green beans and onions.  Sprinkle them with the salt and pepper, and saute for 10 minutes , or until the vegetables are browning.  Stir in the garlic and all the ingredients in the spice blend.  Cook until the spices are fragrant, no more than one minute.

2. Pour in the vinegar and wine, and boil them down as you scrape up any brown glaze on the bottom of the pan.  When there is no moisture left, stir in the tomatoes and their juices, crushing them with your hands as they go into the pan.  The vegetables should be barely covered with liquid.  Add a little water if necessary.

3. Bring the liquid to a gentle simmer, cover the pan, and cook for 10 minutes (check for sticking), or until the beans are tender.  Uncover th pan and turn up the heat so the liquid is at a fast bubble.  Cook off the excess liquid, stirring the stew often to protect the beans and spices from burning.  you want the sauce to be thick an rich-tasting.  Don't worry about overcooking the green beans; they will not cook much further.

4. Season the stew.  Serve it hot, at room temperature, or reheated.