Although green beans are known to be enjoyed as crunchy and a great side- dish in many different variations, I grew up eating them mainly as a Morrocan/Isreali main-dish stew, on a bed of white basmati rice. My dear Mom would cook it mostly for Friday's lunch, with chicken of course. But I learned to enjoy it and make it for my kids as a pure vegetarian dish. Extremely satisfying, rich and delicious and even addictive. I must say that my addition of nutritional yeasts makes wonders to the dish and gives it a meaty taste and a beautiful thick texture to the sauce. So try not to skip it.
1). Heat up oil in a medium-big pot, add the onions and sprinkle some salt on top. Saute for about 5 minutes. Add the chopped tomato and garlic and stir until the tomato is broken and melted.
2). Add all the spices: paprika, turmeric, cumin, salt and pepper, and mix for about 30 seconds, allowing the spices to open.
3). Add the beans and water along with the tomato paste and nutritional yeasts and bring to a boil.
4). Reduce the heat to medium-low, cover, and cook for about an hour until the sauce is nice and thick and the beans are soft and cooked through.