Loubieh bi Zeit
Tender green beans slow-braised in olive oil with tomatoes, onion and garlic — a classic Lebanese mezze that's delicious served warm or at room temperature.
Ingredients
- green beans700 g
- tomato400 g
- onion1 pcs
- garlic5 cloves
- olive oil80 ml
- tomato paste1 tbsp
- water120 ml
- salt1 to taste
- ground black pepper1 to taste
Instructions
Rinse the green beans, trim the ends and cut into pieces 4–5 cm long; dice the tomatoes, finely chop the onion, and crush the garlic with a knife.
Heat 60 ml of olive oil in a heavy-bottomed pot over medium heat. Add the onion and sauté for 5–7 minutes until soft and lightly golden.
Add the garlic and cook for 1 minute, until fragrant but not browned.
Add the green beans, stir to combine with the onion and garlic, and cook uncovered for 8–10 minutes, stirring occasionally, until the beans soften slightly.
Add the tomatoes, tomato paste, salt and black pepper, pour in the water and stir. Cover the pot, reduce the heat to low and simmer for 25–30 minutes, until the beans are very tender.
Remove the lid, add the remaining 20 ml of olive oil and cook for another 5–7 minutes to let the excess liquid evaporate, so the tomato sauce coats the beans thickly.
Remove from the heat, let it rest for 5 minutes, and serve warm or cooled to room temperature.
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