Braised spiced Romano beans with yogurt & mint

This is a wonderful recipe that pops with flavour. I love the spices and tart Omani lemons in it. This recipe needs dried Omani/Persian limes. If you cannot find them, substitute 1 lemon, cut into fine circles with skin and rind. Alternatively, you can use Indian dried lemons, called Dhoop Limbu. Omani lemons are available at any Mediterranean store or on Amazon.

This is an excellent side for any meal. For more recipes from this cookbook, click here.

1/4 cup yoghurt, Greek preferred

Juice of 1-2 limes

3 tablespoons EVOO

Salt and pepper to taste

Mix all ingredients and set aside.

1/2 onion, minced

3 cloves garlic, minced

1 tablespoon flesh only of dried Omani lime or 1 lemon sliced thin with skin.

1/2 teaspoon ground coriander

1/2 teaspoon ground fennel seed

Tomato sauce (see recipe following)

1 lb Romao beans, chunked

2 teaspoons wine vinegar

1/2 cup mint, minced

Salt and pepper

In a pot, add oil, and sauté the onions and garlic on medium-high until translucent. Do not brown.

Add dry spices and sauté for 1 minute. Add the limes, tomato sauce, and beans and bring to a simmer. Cook for 15 minutes or more until the beans are tender and soft.

Add vinegar and mint and mix well. Turn off the stove.

Serve with bread, naan, or pita. Top with feta cheese if desired.

Tomato (Pomodoro sauce)

2 cups peeled tomatoes from a can or purée.

1 cup basil, minced

Salt and pepper to taste

1/4 cup oil, olive preferred.

Add all ingredients to a pot and simmer for 30 minutes. The end sauce will be just delicious.

It can also be used with pasta and grilled meat.