Lebanese Navy Beans With Tomatoes And Onion Food

LEBANESE NAVY BEANS WITH TOMATOES AND ONION

Lebanese Navy Beans With Tomatoes and Onion image

Make and share this Lebanese Navy Beans With Tomatoes and Onion recipe from Food.com.

Provided by sofia12

Categories Onions

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dried navy beans, soaked overnight
6 cups water
1 tablespoon extra virgin olive oil
2 onions, diced
4 garlic cloves
14 1/2 ounces diced tomatoes
3 tablespoons tomato paste
3 teaspoons cumin
salt & freshly ground black pepper

Steps:

Drain beans.
Combine beans in pot with water, cover, bring to boil.
Reduce heat, simmer partially covered until tender 1 to 1.5 hours. Skim off foam as it rises to top.
Drain pot reserving liquid.
In heavy bottom pot, heat oil over medium heat.
Add onions and garlic, saute until golden for about 10 minutes.
Add cumin, tomatoes, tomato paste, beans and enough of cooking liquid to cover beans.
Add salt and pepper to taste.
Simmer for 20 minutes until beans are tender and sauce has thickened.
Serve over rice or cous cous. Or, just with bread.

Nutrition Facts : Calories 275.1, Fat 4.8, SaturatedFat 0.6, Sodium 332.7, Carbohydrate 47.6, Fiber 15.7, Sugar 9.7, Protein 13.9

GREEN BEANS LEBANESE

Green Beans Lebanese image

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

Ingredients

2 -4 shoulder lamb chops, boned,excess fat discarded,and cut in small pieces,bones reserved
2 -3 tablespoons extra virgin olive oil
2 lbs green beans, washed,strings removed,broken in two
2 large tomatoes, peeled if desired,and chopped
1 large onion, chopped
2 cloves garlic, chopped
1/4 teaspoon fresh ground black pepper, more to taste,you will brobably want more
1 tablespoon salt
1/2 teaspoon ground allspice
4 -6 cups hot water

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

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