Lebanese Green Beans

All the wonderful fresh produce is starting to come in from all over.  I am submitting, for your pleasure, the dish that we beg my sister-in-law to fix when she comes to visit.

Green Beans in Olive Oil

Loubieh Bi Zayt

Serves 4

1 lb fresh green string beans (or frozen)  Clean the fresh ones and remove the stem and string

1/2 cup chopped onions

2 whole cloves of garlic - chopped

1/4 – 1/3 cup olive oil (or use mixture of olive oil & vegetable oil)

1 can chopped tomatoes with their juice (8 oz)

1/4 – 1/2 cup water

1 tsp salt

1/2 tsp black pepper

1/4 tsp cinnamon

1 tsp lemon zest

Garnish - chopped parsley or chopped chinese parsley

Recipe may be doubled.  These beans are served at room temperature or cold and could be prepare a day or two in advance.

Heal olive oil in large pan.  Sauté chopped onions and garlic. When yellow, add beans, salt and pepper, and toss to coat the beans, sauté gently for 10 minutes stirring often.  Add the chopped tomatoes and water, stirring thoroughly.  Add 1/4 tsp cinnamon, bring to boil, turn down heat to simmer (uncovered) for 45 minutes or longer until the beans are done.   To serve, garnish with fresh lemon zest and chopped parsley or coriander (Chinese parsley).

I am going to add a picture when I make it next.  This is such a pretty dish, all red and green.  Serving it cold makes it a wonderful dish to take to a picnic or get-together.  I prefer it the next day as the flavors meld together and the spices calm down.