Mediterranean Stew

We've found some wonderful ways to use string beans in main dishes. This is one of them. It's a simple, very satisfying dish that tastes equally delicious with potatoes, rice, or pasta. For this dish, I prefer using mature string beans. They just seem to blend well with the sauce as its cooking.


2 tbsp Classic Olive Oil
½ cup Yellow Oniondiced 1/4 inch
½ cup Carrotssliced 1/4 inch
28 fluid oz. Stewed Tomatoes
4 cups String Beans 2 inch pieces
½ tsp Cinnamon, Ground


1 Heat oil in large saute pan over medium high heat.
2 Add onions. Let saute just a minute or so until slightly transluscent.
3 Add string beans and carrots. Let them saute for a few minutes, until some slight sign of browning.
4 Add tomatoes and cinnamon.
5 Cover pan and let simmer for about 20-25 minutes, checking to make sure the mixture is not burning on the bottom.
6 The string beans get very well cooked and somewhat saturated with the tomatoes and cinnamon, which makes for wonderful flavor.
7 As mentioned, that wonderful flavor soaks very nicely into either potatoes (which we boil, skins on, cut into 1-2 inch chunks, with just enough water so that it evaporates as the potatoes finish cooking, then just slightly mashed with a spoon, adding a bit of butter if you wish), or rice, or pasta (we prefer short variety for this particular dish).