Lebanese Green Beans Lubie 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.

LUBEE (LEBANESE GREEN BEANS AND LAMB)

Steps:

• Heat butter and olive oil in frying pan over medium-high heat. Add lamb and onions and cook until lamb begins to brown and onion begins to turn translucent.
• Stir in garlic, cinnamon, salt and pepper. Reduce heat to low.
• Stir in green beans. Add tomatoes, tomato sauce and water. Cover pan and cook over low heat about 1 hour, or until lamb is tender.
• Serve over cooked rice.

LEBANESE GREEN BEAN STEW (LOUBIA B'ZEIT)

Steps:

• Peel and chop the onion into strips and the garlic finely, keeping them separate.
• Heat 2 tbsp of olive oil in a wide sauté pan and sauté the onions until caramalised on a low heat. This may take twenty minutes plus but is worth the effort.
• Follow by adding the chopped garlic to the onions. Saute for 1-2 minutes and take care not to burn the garlic.
• Wash and trim the ends of the green beans and sauté with the garlic and onion mix for ten minutes.
• Add the chopped tomatoes, salt, chilli and water.
• Bring to a boil and cover with a lid.
• Reduce the heat to a simmer, cooking for 30-40 mins until the beans are well done, taking care the sauce doesn't run dry.
• Serve with warm pitta bread.

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.