Lebanese Green Beans

Name: Lebanese Green Beans
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 servings
Ingredients: 3 tablespoons olive oil; 1/2 medium sweet onion (thinly sliced); 3 cloves garlic (minced); 1 pound green beans (fresh or frozen); 1 teaspoon cumin; 1/2 teaspoon paprika; 1 teaspoon cinnamon; 1 - 14.5 ounces can diced tomatoes, with the juices; Salt and pepper to taste

Lebanese Green Beans are a warm, spiced green bean dish, combining tomatoes, green beans, cinnamon and cumin. This is a Lebanese family recipe that has been passed down through the years. We love pairing the green beans with rice, pita and a side of yogurt sauce. These make great leftovers too!

Prep5 min
Cook45 min
Total50 min
Makes6 servings
Calories95

Ingredients

6 servings

3 tablespoons olive oil
1/2 medium sweet onion (thinly sliced)
3 cloves garlic (minced)
1 pound green beans (fresh or frozen)
1 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon cinnamon
1 - 14.5 ounces can diced tomatoes, with the juices
Salt and pepper to taste

Method

1
Heat the olive oil in a large sauté pan over medium high heat. Add the onion and sauté for 3-4 minutes. Add garlic and continue to sauté for 2 minutes {if you are using meat, it can be added here and sautéed for an addition 4 minutes}.
2
Add the green beans, cumin, paprika, cinnamon and diced tomatoes and mix together. Bring to a boil, then cover and turn the heat down to low.
3
Simmer for 40-45 minutes, or until green beans {and meat if using it} are tender, stirring occasionally. Adjust seasonings to taste as well as salt and pepper.
4
Serve warm over rice or quinoa with a side of pita bread and yogurt.

Notes

Add meat: Brown 1/2 lb. beef stew meat or ground beef with the onion and garlic before adding the green beans. This is the traditional loubieh bil lahme variation. Frozen vs. fresh: Frozen green beans are recommended — they release liquid that builds the sauce naturally. If using fresh, add 5 extra minutes to the simmer time. Spice note: The cinnamon is subtle but essential, it's what makes this taste distinctly Lebanese. Don't skip it. Adjust cumin and paprika to taste at the end of cooking.Make ahead: Tastes better the next day. Refrigerate up to 4 days or freeze up to 3 months.Serving: Best served over Lebanese rice pilaf or vermicelli rice with warm pita and a side of plain yogurt.

Per serving

Carbs7 g
Protein2 g
Fat7 g
Fiber3 g

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