MOROCCAN RECIPES (GREEN BEAN WITH POTATOES)

     Ingredient

-         1 small roasted red pepper, seeded and finely chopped (optional)

-         4 cloves garlic (or more to taste), pressed or finely chopped

-         2 tablespoons finely chopped parsley

-         1 tablespoon olive oil

-         1 lb. (about 1/2 kg) fresh green beans

-         1 lb. (about 1/2 kg) new potatoes

-         1 tablespoon butter

-         Salt

-         Cumin

-         hot paprika, cayenne pepper or black pepper

Method  

-         Wash the green beans and drain.

         -          Put the beans in a sizeable pot, cover with cold salted water. Bring to boil over medium heat for about 10 minutes, or until the beans are crisp-tender.

-         Drain the beans out when is done, in a colander and transfer to ice water to stop further cooking. Allow the beans to sit in the water for a minute, then drain again.

To cook the Potatoes

-          Peel or scrub the potatoes. Cut larger potatoes in half or in quarters. Place the potatoes in a pot, and cover with cold salted water. Boil, uncovered, until the potatoes are tender.

-          Drain out the potatoes and immerse in cold water to prevent further cooking. Allow the potatoes to sit in the cold water for a minute or two, then drain.

Sauté the Beans and Potatoes

-         In a large skillet, heat the butter and olive oil over low heat. Add the garlic and cook smoothly for one or two minutes, or until the garlic is tender and fragrant. Do not allow the garlic to burn.

-          Add the green beans, potatoes, roasted pepper, parsley and season to taste with the salt, pepper, cumin and hot paprika or cayenne. Increase the heat slightly and sauté the vegetables over medium heat for several minutes, or until heated through. Serve

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