Lebanese Green Beans Recipes

LEBANESE GREEN BEANS

Steps:

• Heat 3 Tablespoons olive oil in a large saute pan over medium high heat. Add the onion and sauté for 3-4 minutes. Add garlic and continue to sauté for 2 minutes {if you are using meat, it can be added here and sautéed for an addition 4 minutes}.
• Add the green beans, cumin, cinnamon and diced tomatoes and mix together. Bring to a boil, then cover and turn the heat down to low. Simmer for 40-45 minutes, or until green beans {and meat if using it} are tender, stirring occasionally. Adjust seasonings to taste as well as salt and pepper.
• Serve warm over rice or quinoa with a side of pita bread and yogurt.

GREEN BEANS LEBANESE

Steps:

• Brown lamb and bones in hot oil in skillet.
• Add onions and saute until lightly browned.
• Add tomatoes, salt, pepper and allspice, mix well, and simmer for 10 minutes.
• Transfer to a large saucepan, cover, and cook slowly for 15 minutes, stirring occasionally.
• Add beans and hot water just to cover, and cook, covered, for about 30 minutes.
• Taste broth, and add more salt and pepper if needed.
• Continue cooking until beans are done.
• Uncover, and let liquid cook down if you prefer a less juicy dish.
• Tastes best if prepared a day ahead and reheated for serving.
• Pick out and discard bones before serving.

LOUBYA BI ZAYT

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add in the onion and cook, stirring occasionally, until golden. This process takes about 15 minutes, but adds a tremendous amount of flavor.
• Add in the garlic, red pepper flakes, Seven Spice, and salt. Stir, cooking, until fragrant, about 1-2 minutes.
• Stir in the green beans, tomatoes, and sugar. Simmer, covered, stirring occasionally, until the beans are tender and the tomato sauce is fragrant and has thickened, about 30 minutes.

LEBANESE GREEN BEANS, LUBIE

Steps:

• In a large pot over low heat, sautee onions in olive oil with a little salt until very brown.
• To the same pan, add garlic, cumin and cinamon and sautee another 2 minutes.
• Add tomatoes in juice and cook until spice and onions have incorporated into the liquid.
• Add DRAINED green beans - cover and cook for at least 10 minutes.
• Add salt to tast.
• TOPPING While beans are cooking, toast pine nuts in a DRY sautee pan over medium heat. Be sure to turn them and watch closely as they burn quickly - about 2 minutes. Add cumin and olive oil and remove from heat.
• To serve place beans in large bowl and dirzzle pine nut mixture over the top.