Slow Cooker Lubieh bi Zeit (Lebanese Stringbean stew)

Lubieh bi Zeit is a common dish throughout Lebanon, mainly in mountain villages as the ingredients are simple, and readily available. When Lebanese migrated to Jamaica in the 19th century, they utilized some of the seasonings there to make their own version of this dish One of the modifications was using the Scotch Bonnet or Habanero pepper. So, the Jamaican Lebanese version is quite spicy but is the one with which I grew up eating. Any other version would just taste pretty bland to me. It goes great with pocketless Pita bread, naan or just plain rice.

I also have modified this to be done in the slow cooker as I remember my mother spending hours making it in on the stovetop, standing over the stove, constantly simmering, and stirring so that it did not burn. The slow cooker allows you to forget about it until the final touches are needed at the end. The beans can be eaten hot or cold.
2 lbs string beans, washed, and cut into 2-3 inch pieces
1 very large yellow onion, finely chopped
6-9 garlic cloves (depends on taste)
1 scotch bonnet habanero pepper
1-2 teaspoons Baharat (see my earlier recipe for my spicy version or buy the prepared 7 spice mixture from Lebanese/middle Eastern stores)
1/2 tsp sugar
1/2 - 1 teaspoon salt
1 cup chopped cilantro
1/3 cup olive oil
1-2 tablespoons tomato paste
1 10 oz can Rotel diced tomato and habanero
juice 1/2 lemon
Directions
1. Crush 1/2 the number of cloves in a mortar and pestle with the salt and place in the bottom of the slow cooker
2. Heat the olive oil in a frying pan and saute the onions, and remaining garlic cloves that have been kept whole. Saute until the onions are soft but have not started to caramelize. Add the beans and the and saute everything for another few minutes, adding the Baharat at this point. Add in the canned tomatoes and bring to a boil then empty contents into the slow cooker. Place the whole Scotch Bonnet pepper on top of the mixture.
3. Cook on high for 4-6 hours. Taste to fine tune seasoning, adding more Baharat, or salt to taste, then add the tomato paste and cook until the sauce is thickened.
4. Turn off the slow cooker then stir in  the lemon juice and chopped cilantro (and a few crushed mint leaves if desired)