Lebanese green beans


Bring a plate? Bring this!

Make in advance – tick! (it tastes better the next day)

Can be served cold – tick! or hot – tick! or room temperature – tick!

Travels well – tick!

Easy, delicious, AND an extra serve of vegetables… on vegetables.

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Lebanese green beans
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Course Salads
Cuisine Salad
Keyword beans
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Salads
Cuisine Salad
Keyword beans
Prep Time 5 minutes
Cook Time 30 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 large frying pan, saute the onion and garlic in the olive oil until translucent.
  2. Add the green beans and enough water to cover. Season and leave to simmer until the water has mostly evaporated and the beans are tender.
  3. Add the tomatoes, salt and pepper (a pinch of sugar too, if the tomatoes are too tart) and simmer 20 minutes or so until the sauce is thick and rich and the beans are soft. They are meant to go that lovely olive-green colour so do not be worried thinking you've overcooked them! They are at their best, trust us.
  4. Serve with the flaked almonds scattered over.

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