Lebanese Tomatoes and Green Beans ~ In the Kitchen with the Fernandez's

My mom did not like green beans, no matter how they are cooked. I think she might have enjoyed this dish.-Mike

Loubi bi Zeyt (Arabic)

/loo-bee bee zest/

Serves 6

You can prepare this dish

up to 3 days in advance.

2 Tbs.+ 1 tsp. (35 ml) olive oil

2 cups (400 g) diced organic onions

1/3 cup (65 g) covers of garlic cut in half, lengthwise

1 pound (455 g) organic green beans, cut into 1 inch/2,55 cm) lengths (If they are frozen, you can add without thawing.)

1/4 tsp. (50 g) each: black pepper and organic sugar

3 cups (720 ml) boiling water

1/2 cup (120 ml) organic tomato paste

1 cup (200 g) diced organic tomatoes

1. Preheat 2 Tbs. (30 ml) oil in a large pot over medium-high heat.

2. Add the onions and garlic. Sauté for about 2 minutes.

3. Stir in the beans, pepper, and sugar.

4. Add the boiling water and tomato paste. Stir well then add the tomatoes.

5. Bring to boil, uncovered, then reduce the heat to medium and simmer covered for 30 minutes.

(a) If the beans begin to stick, reduce the heat a little.

6. Test to see if the beans are tender.

(a) If so, mix in 1 Tbs. (15 ml) oil and remove from the heat.

(b) If no, cook a few more minutes.

7. Set aside to cool covered.

8. Serve at room temperature garnish with a a parsley leaf and with warm (gluten-free) pita bread.

-modified Classic Lebanese Cuisine

In the Kitchen with the Fernandez's