Lebanese Green Beans - Loubieh Bi Zeit
(Serves 4)
The vegan/plant-based dish is mainly in season over the summer months, when stringless green beans are thriving like wildfire in Lebanese households’ back gardens.
There is always someone in the family growing Lebanese organic vegetables as a hobby & guaranteed you’ll be comparing each others stringless green beans harvest, every time you meet up for coffee & chitchat.
This dish literally translates as green beans in oil because it’s cooked gently in olive oil over a low simmering heat. This is a way I like to cook it & enjoy the flavoured naturally - can be eaten as a side dish, with other dishes or simply just with bread.
If you can’t get stringless green beans, French beans is great to use as well.
T̥ͦo̥ͦ m̥ͦḁͦk̥ͦe̥ͦ:̥ͦ
3 tbsp extra virgin olive oil
2 red onions, finely chopped
4 large salad/ plum tomatoes, skinned & finely chopped
500g stringless green or French beans, washed
1 whole bulb of garlic, finely chopped
1 tsp salt or to taste
1/2 tsp ground allspice or black pepper
🍅 Score tomato skins in cross-cross fashion with a sharp knife, add to a bowl of hot water & soak 5-10 mins until easy to remove skins - don’t throw away, just add a dash of salt & eat them as very refreshing as snack.
🥦 Green beans - top & tail / cut the ends off each bean & cut in 5cm pieces. Finely chop tomatoes next.
🧅 In a pan, add olive oil, onions, beans, tomatoes, salt & allspice, stir well then place over medium heat & cover with lid.
🔥 Cook in pan with lid for 30-45 mins. Check & stir every 10 mins - cannot lose too much liquid, lower heat if the case.
🕵️♀️ After 30 mins, check if al-Dente or soft to your crunchy taste. Serve on dish - enjoy
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⁉️If you have a question, please leave a comment below and I will try to help. ⁉️
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