Green beans with leek and tomato

Ingredients

1/4 cup olive oil

3 leeks, cut into 1/4 inch slices

salt and pepper

1 carrot, peeled and thinly sliced

4 large garlic cloves, thinly sliced

1 green chile, finely chopped

2 tsp tomato paste

1 lb 2 oz Romano (flat) beans, trimmed and cut into 3 inch long pieces

3 large tomatoes, cut into 1/2 inch cubes

7 TBSP water

1 tsp ground cumin

Directions

Heat the oil in a large saute pan that has a lid. Add the leeks and a heaping 1/4 tsp salt, and cook over medium heat for 5 minutes, stirring constantly, until the leeks are soft but have no color.

Add the carrot, garlic, and chile and cook for 2 minutes more. Stir in the tomato paste, then add the beans and cook for 3 minutes. Add the tomatoes, water, cumin, 1 1/2 tsp salt and a good grind of black pepper.

Bring to a boil, then cover and cook over low heat for 25 minutes. You should end up with a thick sauce-if not, remove the lid and let it boil over high heat for 5 minutes. Allow the beans to cool completely and serve as a side or as part of a spread.

Source: Sami Tamimi, Boustany