Dairy-Free and Nut-Free Lebanese Green Bean Stew (Loubieh bi Zeit)

Ingredients

• about 450 g Fresh green beans
• 3 medium Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 0.25 cup Olive oil
• 2 tablespoons Tomato paste
• 0.5 teaspoon Cumin
• 0.25 teaspoon Coriander
• 0.75 teaspoon Salt
• 0.25 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Wash the about 450 g Fresh green beans, then trim off the ends. Cut the 3 medium Tomatoes into 1.27 cm pieces. Peel and finely chop the 1 medium Onion. Peel and mince the 3 cloves Garlic.
2. 2Heat the 0.25 cup Olive oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped onion and minced garlic. Sauté for 5 minutes, stirring often, until the onion is softened and translucent, and the garlic is fragrant.
3. 3Add the 3 medium tomatoes and 2 tablespoons Tomato paste to the pot. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down and the mixture darkens slightly.
4. 4Add the trimmed about 450 g Fresh green beans, 0.5 teaspoon Cumin, 0.25 teaspoon Coriander, 0.75 teaspoon Salt, and 0.25 teaspoon Black pepper to the pot. Stir everything together to coat the green beans evenly.
5. 5Pour 1 cup of water into the pot. Increase the heat to medium-high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 35 minutes, or until the green beans are tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6Taste the stew and add more salt or pepper if needed. Serve the Lebanese Green Bean Stew hot or cold.

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