Lebanese Green Bean Stew Loubia Bzeit Food

LOUBYA BI ZAYT

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add in the onion and cook, stirring occasionally, until golden. This process takes about 15 minutes, but adds a tremendous amount of flavor.
• Add in the garlic, red pepper flakes, Seven Spice, and salt. Stir, cooking, until fragrant, about 1-2 minutes.
• Stir in the green beans, tomatoes, and sugar. Simmer, covered, stirring occasionally, until the beans are tender and the tomato sauce is fragrant and has thickened, about 30 minutes.

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.

LEBANESE GREEN BEANS, LUBIE

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.

LEBANESE GREEN BEAN STEW

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.

LEBANESE-STYLE GREEN BEAN STEW

Steps:

• In a large saucepan, fry the onion in the oil for 2 - 3 minutes then add the potatoes and continue cooking for another 3 - 4 minutes, stirring frequently.
• Add the beans, sprinkle over the cumin and cayenne and mix well together.
• Whizz the tomatoes in a blender, then add the liquidized tomatoes to the pan; stir the contents, bring to the boil, cover and leave to simmer over a medium-low heat for about 15 minutes, stirring occasionally.
• When the beans and potato are tender and tomatoes have reduced to a thick sauce, test for seasoning, adding salt and pepper as required; serve immediately.