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Lebanese Green Bean Stew Recipe

Lebanese Green Bean Stew Recipe

Green beans slow-cooked in olive oil and simmered down in a rich tomato sauce, flavoured with caramelised onions, garlic and a little kick of chilli.
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Prep Time 45 minutes
Total Time 1 hour
Servings: 2
Course: Main Course
Cuisine: lebanese
Ingredients Method Notes

Ingredients
  

  • 1 large onion chopped
  • 300 g green beans fresh or frozen
  • 4 good-sized tomatoes or 1 can chopped tomatoes
  • 1 tbsp tomato concentrate
  • 2 garlic cloves chopped
  • ½ bird’s eye chilli chopped
  • ½ tsp salt
  • 3 –4 tbsp mild olive oil
  • ½ cup boiling water

Method
 

  1. Sauté the chopped onion in olive oil over low heat until deeply caramelized.
  2. Add the garlic and chili, then cook for 1–2 minutes until fragrant.
  3. Add the trimmed green beans and sauté for about 10 minutes until bright green.
  4. Stir in the chopped tomatoes, tomato concentrate, salt, and boiling water.
  5. Bring to a boil, then cover and simmer for about 30 minutes until the beans are tender.
  6. Serve warm with fresh flatbreads.

Notes

This dish tastes even better the next day as the flavours continue to develop overnight. It can be eaten both hot and cold. Frozen green beans and canned tomatoes work perfectly well when fresh ingredients are out of season — do not let that stop you from making it!