Middle-Eastern Slow Cooked Green Beans

• 1/4 cup extra virgin olive oil
• 2 cups yellow onion, thinly sliced
• 1 1/2 pounds green beans, clipped and cleaned
• 3 garlic cloves, minced
• 1 teaspoon pomegranate molasses
• juice from half a lemon
• 1 teaspoon allspice
• 14 ounces can chopped tomatoes
• 2 teaspoons tomato paste
• kosher salt and fresh ground pepper

1. Place a large heavy bottomed pot over medium heat. Add the olive oil and once it is hot add the onions. Season the onions with a pinch of salt and some pepper. Sweat the onions until they begin to soften trying not to brown them.
2. Add the garlic and once it becomes fragrant add the allspice and sugar. Then add the beans and stir them to coat with the oil.
3. Now add the rest of the ingredients and stir to combine. Cook on medium until you hear the pot sizzling then reduce the heat to low, cover, and cook for an hour remembering to stir about every twenty minutes. They may take longer the an hour but not much.
4. Taste, adjust the salt and pepper and serve.

extra virgin olive oil, yellow onion, green beans, garlic, pomegranate molasses, allspice, tomatoes, tomato paste, kosher salt

Taken from food52.com/recipes/18351-middle-eastern-slow-cooked-green-beans (may not work)