Syrian Runner Bean Stew
A hearty and flavorful stew made with runner beans, syrian spices, and a touch of resinous sweetness. Serve warm, garnished with a drizzle of olive oil.
Ingredients
- ●1 cup, dried runner beanssoaked overnight and drained
- ●2 tablespoons olive oilfor cooking
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 teaspoon cuminground
- ●1 teaspoon corianderground
- ●2 tablespoons resinous honeyto taste
- ●1 teaspoon dried thymechopped
Instructions
- 1
Heat the olive oil in a large saucepan over medium heat.
- 2
Add the chopped onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
- 3
Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant.
- 4
Add the soaked and drained runner beans, ground cumin, and ground coriander. Cook, stirring occasionally, for 2-3 minutes.
- 5
Add the resinous honey, chopped thyme, and enough water to cover the beans. Bring to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the beans are tender.
- 6
Season with salt and pepper to taste.
- 7
Serve warm, garnished with a drizzle of olive oil and a sprinkle of thyme.