Lebanese Green Beans


Allow me to make a case for overcooked beans: they are AMAZING.

Sure they go a little more olive-coloured than the snap-steamed bright green that we’re used to (and perhaps reminds us a little of the overcooked veg our nans might serve up when we were kids), but as far as vegetables go, beans can really take it.

Silky soft and sweet, they are a fabulous foil to the thick, garlicky tomato surrounds that make up this salad. It keeps and travels well, so is perfect for a picnic or a potluck.

Overcook a bean today!

Print Recipe
Lebanese Green Beans
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Salads, Sides
Cuisine Salad
Keyword beans
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Salads, Sides
Cuisine Salad
Keyword beans
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. In a frying pan, saute the onion and garlic gently until transclucent.
  2. Add the green beans, water and half the salt and bring to a boil.
  3. When the water is boiling, turn down to a simmer for about 10-15 minutes until the beans are cooked and most of the water has evaporated.
  4. Add the tomatoes and allow the to collapse into a thick sauce, stirring every so often, another 10-15 minutes.
  5. Check for seasoning and adjust with the sugar, salt and pepper.
  6. Serve at room temperature topped with the toasted almonds.

This entry was posted in Uncategorised. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

View Your Meal Plan