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Spicy Slow-Cooked Green Beans


This is a delicious simplification of Ftima Mahjoub's stew of fresh favas and artichokes. Slow cooking the parsley, spinach and green beans creates a meltingly tender texture.

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  1. 1/2 cup extra-virgin olive oil
  2. 1 medium onion, coarsely chopped
  3. 2 tablespoons Tabil
  4. 1 tablespoon hot paprika
  5. 2 cups packed chopped flat-leaf parsley (1/2 pound)
  6. 2 cups packed thinly sliced spinach leaves (4 ounces)
  7. 1 1/2 pounds green beans
  8. Salt
  9. 2 cups water
  1. In a large enameled cast-iron casserole, heat the olive oil. Add the onion, tabil and paprika and cook over low heat, stirring, until fragrant, about 4 minutes. Add the parsley, spinach, green beans and 1/2 teaspoon salt. Cover and cook over low heat, stirring once or twice, until the green beans start to soften, about 15 minutes. Add 1 cup of water, cover and cook for 20 minutes. Add the remaining 1 cup of water, cover and simmer until the beans are very tender, about 20 minutes longer. Season with salt and serve
Make Ahead
The beans can be refrigerated overnight.