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String beans in olive oil
Loubiyeh bi zeit

Best eaten the day after (if there is any left!) to give the flavor time to fully develop. Stringing green beans has a calming effect - almost a form of culinary meditation.

500 grams string beans
2 large tomatoes, diced
2 cloves garlic, crushed
1 large onion, diced
1 1/2 tablespoons tomato paste
1/4 cup olive oil
Salt and pepper


Top, tail and string the beans and cut into 2-inch pieces. Dice the onions and crush the garlic.

In a 2-quart saucepan, heat the olive oil and sauté the string beans and diced onion until translucent. (Always heat olive oil before you add any vegetable, in order to avoid heartburn.) Next, add the diced tomato and crushed garlic.

Dilute the tomato paste in about 3 cups of lukewarm water. Add enough of the liquid to cover the stew, and season with salt and pepper to taste. Cover the saucepan and simmer on low flame for about 40 minutes, or until the beans are tender and the sauce has thickened.

Serve at room temperature.

Serves 2 to 4

 

 


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