Lebanese-Style Green Bean Stew - cooking recipe

Ingredients

1 medium onion, chopped
3 tablespoons vegetable oil
1/2 lb potato, peeled and chopped into small pieces
3/4 lb green beans, topped and tailed (long beans cut in half)
2 teaspoons ground cumin
1 pinch cayenne pepper
1 (14 ounce) can tomatoes
salt & freshly ground black pepper, to taste

Preparation

In a large saucepan, fry the onion in the oil for 2 - 3 minutes then add the potatoes and continue cooking for another 3 - 4 minutes, stirring frequently.
Add the beans, sprinkle over the cumin and cayenne and mix well together.
Whizz the tomatoes in a blender, then add the liquidized tomatoes to the pan; stir the contents, bring to the boil, cover and leave to simmer over a medium-low heat for about 15 minutes, stirring occasionally.
When the beans and potato are tender and tomatoes have reduced to a thick sauce, test for seasoning, adding salt and pepper as required; serve immediately.