Lebanese Navy Beans With Tomatoes And Onion Recipes

MEDITERRANEAN STEW WITH NAVY BEANS

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.
• Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.
• Sprinkle with chives and serve.

LEBANESE NAVY BEANS WITH TOMATOES AND ONION

Steps:

• Drain beans.
• Combine beans in pot with water, cover, bring to boil.
• Reduce heat, simmer partially covered until tender 1 to 1.5 hours. Skim off foam as it rises to top.
• Drain pot reserving liquid.
• In heavy bottom pot, heat oil over medium heat.
• Add onions and garlic, saute until golden for about 10 minutes.
• Add cumin, tomatoes, tomato paste, beans and enough of cooking liquid to cover beans.
• Add salt and pepper to taste.
• Simmer for 20 minutes until beans are tender and sauce has thickened.
• Serve over rice or cous cous. Or, just with bread.

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.