Fasolia (Green Bean Stew)

Instructions

1. 1Prepare the vegetables: Wash and trim the about 450 g of green beans, then cut them into 2.54 cm pieces. Finely chop the 1 large tomato and the 1 medium onion. Mince the 2 cloves of garlic and grate the 1/2 teaspoon of ginger.
2. 2Cook the aromatics: Heat the 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped onion and cook, stirring occasionally, until it is softened and translucent, about 5-7 minutes.
3. 3Add garlic and ginger: Add the minced garlic and grated ginger to the pot. Cook, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic.
4. 4Add tomato and beans: Add the chopped tomato to the pot and cook, stirring, until it begins to break down slightly, about 3-5 minutes. Stir in the about 450 g of green beans and the 1/2 teaspoon of turmeric powder. Mix everything well to coat the beans.
5. 5Simmer the stew: Add 1/2 cup of water to the pot to prevent sticking. Cover the pot with a lid, reduce the heat to low (121.1°C / 120°C), and let it simmer for 25-30 minutes, or until the green beans are tender. Stir occasionally to ensure even cooking.
6. 6Season and serve: Once the green beans are tender, stir in the 1/2 teaspoon of salt. Taste and add more salt if needed. Serve the Fasolia warm with the 2 cups of rice.

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