Lebanese Bean and Potato Stew
2 tablespoons oil
1 onion, chopped
1 chile, chopped
2 cloves garlic, chopped
4 or 5 potatoes, cut into 1/2" cubes
2 (15 ounce) cans green beans, drained
2 teaspoon cumin
dash salt and pepper
1 (15 ounce) can tomatoes or 5 fresh tomatoes blended in 1 cup water
1. Saute the onions, garlic and chile for a few minutes in the oil. Add the potatoes and green beans and stir fry for a few minutes longer.
2. Season with cumin, salt and pepper. Add the tomatoes in their juice and bring to the boil. Simmer for about 15 minutes until the potatoes are cooked. You may need to add more water to prevent it sticking.
3. Serve with rice, bulghur wheat or vegan pita bread.