The Middle Eastern culture typically adds cinnamon as a spice to almost everything from rice pudding to vegetables to lamb ragout. Cinnamon imparts a marvelous, heady, almost intoxicating aroma. And when mixed with honey and lemons as in chicken tagine from Morocco, I could swoon!
So, today I endeavored to include some cinnamon in my lunch. We had some fillet of fish that my husband had prepared with a very light dusting of flour, sauteed in oil (although it is even more delicious when sauteed in butter), and I drained a can of green beans and sauteed them in a skillet with salt, pepper, a can of chopped tomatoes and a sprinkling of cinnamon. It was delicious, but this was a fast variation on the theme.
Heaven knows no bounds!
Ingredients
1 lb fresh green beans, washed and trimmed
1 large onion, chopped
4 cloves garlic, minced
4 fresh tomatoes, chopped
4 tbs extra virgin olive oil
Salt and pepper
1/2 tsp Cinnamon
Preparation
In heavy skilled, sautee the chopped onions and garlic until the onion is slightly golden. Add the tomatoes, salt, pepper and cinnamon, then add the fresh green beans. Cover and let simmer until desired tenderness of the beans. Serve hot.
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