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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  • Servings: 6

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  • 1/2 cup extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 2 tablespoons Tabil
  • 1 tablespoon hot paprika
  • 2 cups packed chopped flat-leaf parsley (1/2 pound)
  • 2 cups packed thinly sliced spinach leaves (4 ounces)
  • 1 1/2 pounds green beans
  • Salt
  • 2 cups water

How to make this recipe

  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.

Contributed By Published February 2002

488503 recipes/spicy-slow-cooked-green-beans 2013-12-06T23:51:04+00:00 Nancy Harmon Jenkins spring|winter|stewing|easter|thanksgiving|african|side-dishes|6|healthy|make-ahead|vegetarian february-2002,spicy beans,slow-cooked beans,tunisian beans,stewed green beans,nancy harmon jenkins recipes,spicy-slow-cooked-green-beans 488503

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