Loubia bi zeit

Loubia bi zeit

Green beans slow-cooked with cumin and tomatoes

By
From
Saha
Serves
4
Photographer
Matt Harvey

This is my adaptation of a home-cooked classic that every Lebanese knows and loves. It’s typically served at room temperature as part of a mezze selection and, as is often the case, it’s even better eaten the day after making. I prefer to use the French thin green beans as they are sweeter.

Ingredients

Quantity Ingredient
50ml olive oil
1 small onion, finely diced
1 garlic clove, finely diced
1 tablespoon Cumin spice blend
300g thin green beans
1 400 g can crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
extra-virgin olive oil

Method

  1. Heat the oil in a large saucepan. Add the onion, garlic and cumin spice blend and sauté gently until soft. Add the beans, tomatoes and tomato paste and enough water to just cover. Add salt and simmer, uncovered, until the beans are tender and the liquid has reduced. Tip into a serving dish and serve at room temperature drizzled with a little extra-virgin olive oil.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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