Ingredients 2 cups (360g) green beans, drained and rinsed (about 8 oz) 2 cloves garlic, minced (about 1 tsp) 1 medium onion, chopped 1/2 cup (120ml) olive oil (about 2 tbsp) 1 tbsp (15ml) cumin seeds, dried (about 4-5 sprigs) salt and pepper (about 3-4 cloves) 1/4 cup (60ml) chopped fresh cilantro (about a small handful) 2 tsp (15g) dried oregano, or 1 tsp (8g) ground dried oregon, or 4-6 dried basil leaves, or 2 tsp dried basil, or more to taste (or to taste of any other herbs you prefer) 1 cup (250ml) water (or as much water as you like) Instructions Add all ingredients to a food processor and blend until smooth.
(I use my food processor for this one, but you can use a blender, blender attachment, or food processor if you prefer.)
Set aside to cool.
In a small saucepan, heat olive oil to medium-high.
Add the onion, garlic, and cumin and saute for about 5 minutes, stirring occasionally.
Add oreganos, basil, and oreganol and sauté for about 3-5 minutes more, or until the onions are soft and translucent.
Add salt and peppers and stir.
Add water to cover and bring to a boil.
Reduce heat to medium and simmer for 20 minutes.
Once all the ingredients are cooked, stir in the water, cover, and let it sit for at least 20 minutes before serving.
Recipe Notes The broth is great to use in soups and stews as well as in pasta dishes.
If you want to make this soup without the broth, simply reduce the liquid and add broth.
Nutrition Facts How to make a green bean stew with garlic and green beans recipe Amount Per Serving Calories 749 Calories from Fat 198 % Daily Value* Total Fat 18g 31% Saturated Fat 3g 15% Cholesterol 78mg 37% Sodium 886mg 23% Potassium 442mg 10% Total Carbohydrates 37g 13% Dietary Fiber 4g 16% Sugars 6g Protein 23g 44% Vitamin A 19.5% Vitamin C 23.4% Calcium 21.5%.
*Based on a 2000 calorie diet.