Di’s Lebanese-style green beans in olive oil (Lubya bi Zayt)
(Modified from a number of ‘authentic’ recipes)
Most recipes for this dish recommend cooking the beans until they almost fall apart, or at least are no longer firm, so they really absorb all the other flavours. I prefer the beans to be somewhere in the middle between ‘crunchy’ and ‘melting’ and in this recipe they cook for less time.
Cooking time: about 40 minutes
- 500g green beans, washed, trimmed and cut into bite-sized pieces
- ¼ cup extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 large tomatoes, seeded, chopped
- 1 tablespoon tomato paste
- ½ cup water
- 1 teaspoon sugar
- ½ teaspoon cumin
- sea salt
- freshly ground black pepper
- 2 tablespoons chopped parsley, plus 1 tablespoon extra
- juice of ½ lemon
- Heat oil in a pan. Add onion and sauté gently until translucent. Add garlic and cook for a minute or two longer.
- Add tomatoes, tomato paste, water, sugar and cumin. Cover and simmer for 10-15 minutes or until tomatoes have been reduced to a pulp.
- Add prepared beans and parsley, cover and simmer for about 15 minutes until beans are tender (or to your liking). Add extra parsley, lemon juice and salt and pepper to taste. Stir to combine.
Serve warm or at room temperature with an extra drizzle of olive oil.