Lebanese green beans

Lebanese green beans

By
From
Eat This, My Friend
Serves
6 as a side
Photographer
Jade O'Donahoo; Huw Rogers

This dish is very versatile and works as a side or by itself with rice and pitta bread. Leftovers always make me happy; I recommend making a double batch.

Ingredients

Quantity Ingredient
600ml olive oil
2 red onions, peeled and cut into half‑moon slices
500g green beans, trimmed
1 teaspoon ground allspice
400g tinned diced tomatoes

Method

  1. Heat the oil in a large heavy-based saucepan over low heat. Add the onions and a big pinch of salt, then sauté gently.
  2. Once the onions are lightly golden, add the beans and allspice and stir to coat. Cook for another few minutes then add the tinned tomatoes.
  3. Cover and cook over medium–low heat for about 30 minutes. Be sure to check it intermittently and stir.
  4. Remove the lid and cook a little longer to reduce the sauce if there is too much tomato liquid. Once it has thickened, take off the heat. Check the seasoning and adjust if necessary.
  5. The beans will keep in the fridge for up to 4 days.
Tags:
Vegetarian
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