FYI, a good dutch oven will act as a respectable tagine (the dish) stand-in. You won't have the trippy conical thing going on, but it will still create a decent seal and keep moisture in. This is what I used, as a tagine is one of the few kitchen accouterments that I don't actually own.
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
Author Stephanie Stiavetti
2 to 3tablespoonspremium , extra virgin olive oil
2 to 2 1/4poundstrimmed green beans(I used sectioned long beans, baby bok choy, and cauliflower since I had them handy)
1/2teaspoonsaltmore to taste
1/2teaspoonfreshly ground black peppermore to taste
1/4teaspoonpure chili powder
2teaspoonsgaram masala(buy it at an Indian grocery or make it yourself)
2heaping teaspoonssweet paprika(pimenton dulce)
1/3cupred wine or cider vinegar
1/3cupdry white wine
One 28-ounce canwhole tomatoes
Water as needed(won’t need much, if any)
In a Dutch oven, sauté (as best you can) green beans and onions for about ten minutes, sprinkling them with salt and pepper. You want them to brown to get a nice, rich flavor out of them.
Stir in garlic, allspice, chili powder, garam masala, dried basil and paprika and cook for maximum one minute, until it becomes fragrant.
Pour in wines and boil down as you scrape up the yummy brown bits from the bottom of the pan. When the moisture is gone, stir in tomatoes and juices, crushing tomatoes with your hands. The liquid should barely cover the veggies in the pot. If you add more water here, you’ll end up cooking the stew for quite a while to thicken it.
Bring the liquid to a gentle simmer, cover and cook for ten minutes – you want the beans tender, but don’t let them stick to the bottom. Uncover the pan and turn up the heat so that the liquid bubbles quickly. Stir frequently to cook off excess liquid and prevent sticking. This is where it took a little longer than I thought – the liquid took about 30 minutes to cook off, on top of the rest of the cooking time (already over fifteen minutes at this point). You want the sauce to be thick, rich, and stew-like. Kasper indicates that you shouldn’t worry about overcooking the beans as they’ll not cook much further. My veggies we fine even after cooking for ages, perfectly tender and spicy.