Ingredients:
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons tomato paste
• 1 pound fresh green beans, trimmed and cut into 1-inch lengths
• 1 large yellow onion, sliced into 1/4-inch rounds
• 1 medium green bell pepper, cored, seeded, and finely chopped
• 1/2 cup water (or low-sodium vegetable broth)
• 1/4 tsp ground turmeric
• 1/4 tsp freshly ground black pepper
• 1/2 tsp kosher salt (or to taste)
Directions:
• Heat the olive oil in a small skillet over medium heat.
• Add the tomato paste and sauté for 1 to 2 minutes, stirring constantly, until the paste darkens slightly into a deep brick red and loses its raw, metallic tang.
• Remove from heat and set aside.
• In a wide, heavy-bottomed saucepan or shallow Dutch oven, pour in the 1/2 cup of water and arrange the cut green beans in an even layer across the bottom.
• Scatter the chopped green bell pepper over the beans, then top with the onion rings to form an even blanket.
• Sprinkle the turmeric, kosher salt, and black pepper evenly over the onion layer.
• Spoon the warmed, bloomed tomato paste evenly over the top of the vegetables.
• Cover the pan with a tight-fitting lid and place over medium heat until the liquid comes to a simmer.
• Turn the heat down to medium-low to maintain a steady steam.
• Cook undisturbed for 18 to 22 minutes, until the green beans and peppers are tender-crisp and the onions are soft and translucent.
• Uncover the pot. If excess liquid remains, raise the heat slightly to medium and gently toss the vegetables, cooking for another 2 to 3 minutes until the braising juices thicken into a glossy, concentrated tomato glaze clinging to each piece.
• Transfer warm to a serving platter alongside saffron basmati rice, warm lavash, or grilled meats.
