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
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