1 medium tomato
4 tablespoons extra-virgin olive oil, divided
1 cup sliced yellow onion
⅓ cup minced fresh ginger
2½ tablespoons minced fresh garlic
2 tablespoons water, plus more as needed
1 sprig fresh rosemary
1 teaspoon 1 teaspoon makulaya alicha spice blend (see Tip) or equal parts dried basil and thyme
½ teaspoon sea salt
¼ teaspoon ground cumin
Place green beans in a large bowl, cover with hot water and let soak for at least 10 minutes. Drain and pat dry. Meanwhile, heat a large skillet over medium-high heat. Add tomato and cook, turning frequently, until blackened in several spots, 8 to 10 minutes. When cool enough to handle, peel and core the tomato. Puree in a food processor or blender until smooth. Heat 2 tablespoons oil in the pan over medium-high heat. Add the green beans and cook, stirring, until browned, 4 to 6 minutes. Transfer to a bowl. Reduce heat to medium. Add the remaining 2 tablespoons oil, onion, ginger and garlic and cook, stirring often, until starting to soften, 2 to 3 minutes. Add water and cook, stirring and adding another tablespoon of water as needed to prevent sticking, until the onion is tender, 4 to 5 minutes. Return the green beans to the pan along with the tomato puree, rosemary, makulaya (or basil and thyme), salt and cumin. Cook, stirring often, until the green beans are tender, 3 to 4 minutes.