Loubieh bi Zeit

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.