LEBANESE GREEN BEANS
Lebanese green beans are a warm, spiced green bean dish mixing tomatoes, green beans, cinnamon and cumin.
Provided by Julia
Categories Vegetarian, Side Dish
Time 50m
Number Of Ingredients 8
Steps:
- Heat 3 Tablespoons olive oil in a large saute 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}.
- Add the green beans, cumin, cinnamon and diced tomatoes and mix together. Bring to a boil, then cover and turn the heat down to low. 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.
- Serve warm over rice or quinoa with a side of pita bread and yogurt.
GREEN BEANS LEBANESE
This is my dad's recipe for green beans. I don't know how authentically Lebanese it is, but he said it was, and this is the way he always fixed them
Provided by Toby Jermain
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown lamb and bones in hot oil in skillet.
- Add onions and saute until lightly browned.
- Add tomatoes, salt, pepper and allspice, mix well, and simmer for 10 minutes.
- Transfer to a large saucepan, cover, and cook slowly for 15 minutes, stirring occasionally.
- Add beans and hot water just to cover, and cook, covered, for about 30 minutes.
- Taste broth, and add more salt and pepper if needed.
- Continue cooking until beans are done.
- Uncover, and let liquid cook down if you prefer a less juicy dish.
- Tastes best if prepared a day ahead and reheated for serving.
- Pick out and discard bones before serving.
Nutrition Facts : Calories 110.4, Fat 4.8, SaturatedFat 0.7, Sodium 1179.2, Carbohydrate 16.2, Fiber 6.3, Sugar 4.8, Protein 3.6
LEBANESE GREEN BEANS, LUBIE
My grandmother was from Syria and she always made these green beans for family gatherings. I have cut the oil to one tablespon, while dieting and left out the pine nuts, and they are still awesome. They are also one of my favorite omlette stuffings, with a little feta cheese...Enjoy!
Provided by cooking kimmy
Categories Lebanese
Time 20m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot over low heat, sautee onions in olive oil with a little salt until very brown.
- To the same pan, add garlic, cumin and cinamon and sautee another 2 minutes.
- Add tomatoes in juice and cook until spice and onions have incorporated into the liquid.
- Add DRAINED green beans - cover and cook for at least 10 minutes.
- Add salt to tast.
- TOPPING While beans are cooking, toast pine nuts in a DRY sautee pan over medium heat. Be sure to turn them and watch closely as they burn quickly - about 2 minutes. Add cumin and olive oil and remove from heat.
- To serve place beans in large bowl and dirzzle pine nut mixture over the top.
Nutrition Facts : Calories 268.2, Fat 19.7, SaturatedFat 2.2, Sodium 18.8, Carbohydrate 22.2, Fiber 7, Sugar 10.7, Protein 6
LEBANESE GREEN BEAN STEW (LOUBIA B'ZEIT)
Steps:
- Peel and chop the onion into strips and the garlic finely, keeping them separate.
- Heat 2 tbsp of olive oil in a wide sauté pan and sauté the onions until caramalised on a low heat. This may take twenty minutes plus but is worth the effort.
- Follow by adding the chopped garlic to the onions. Saute for 1-2 minutes and take care not to burn the garlic.
- Wash and trim the ends of the green beans and sauté with the garlic and onion mix for ten minutes.
- Add the chopped tomatoes, salt, chilli and water.
- Bring to a boil and cover with a lid.
- Reduce the heat to a simmer, cooking for 30-40 mins until the beans are well done, taking care the sauce doesn't run dry.
- Serve with warm pitta bread.
GRANDMA'S LEBANESE GREEN BEANS
Lebanese-style green beans were always part of the family dinner table at my grandparents' house. In my opinion, they are a quintessential vegetarian comfort food. They are best served along side something that can sop up the delicious garlicky sauce. I recommend pilaf or mujadarrah.
Provided by Aram5262
Categories Greens
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium sized saucepan, saute the garlic and onions in olive oil until the onions become translucent.
- Add the beans, cover, and allow them to steam in their own moisture for about 15 minutes.
- Add 1 cup water, tomatoes, tomato sauce, cover, and cook for 30 minutes.
- Add salt and pepper to taste.
Nutrition Facts : Calories 185.8, Fat 13.9, SaturatedFat 1.9, Sodium 332.5, Carbohydrate 14.9, Fiber 4.7, Sugar 7.9, Protein 3.5
LUBEE (LEBANESE GREEN BEANS AND LAMB)
Make and share this Lubee (Lebanese Green Beans and Lamb) recipe from Food.com.
Provided by Outta Here
Categories Lamb/Sheep
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter and olive oil in frying pan over medium-high heat. Add lamb and onions and cook until lamb begins to brown and onion begins to turn translucent.
- Stir in garlic, cinnamon, salt and pepper. Reduce heat to low.
- Stir in green beans. Add tomatoes, tomato sauce and water. Cover pan and cook over low heat about 1 hour, or until lamb is tender.
- Serve over cooked rice.
Nutrition Facts : Calories 449.2, Fat 20, SaturatedFat 7.9, Cholesterol 137.7, Sodium 982.8, Carbohydrate 26, Fiber 8.9, Sugar 13.7, Protein 44.4
LEBANESE GREEN BEAN STEW
Make and share this Lebanese Green Bean Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Clip stem ends off green beans.
- Cut in half and rinse in cold water.
- Brown lamb cubes and onions in butter, or a little water.
- Add green beans and saute for 10 minutes.
- Add salt, spices, chopped tomatoes and water.
- Cover and simmer on low heat for 55 minutes, or until done.
- Serve with rice pilaf with sauteed pine nuts.
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