Green beans stewed slowly in olive oil, tomato and garlic until completely soft. Vegan, served warm or at room temperature, and a Lebanese staple for good reason.
Prep
15 mins
Cook
45 mins
Servings
4
Per serving
£0.90
Difficulty
easy
This belongs to the family of Lebanese dishes cooked in olive oil and eaten cool. Do not try to keep the beans crisp: the whole point is that they collapse and drink up the oil and tomato. Made a few hours ahead, it improves noticeably.
Heat 4 tbsp of the olive oil in a wide pan over a medium-low heat. Add the onions with a pinch of the salt and cook for 12 minutes until soft and translucent but barely coloured.
Add the sliced garlic and cook for 2 minutes, then stir in the allspice and ground coriander for 30 seconds.
Tip in the green beans and turn them thoroughly in the oil and onions for 3 minutes so every bean is coated.
Add the tomato purée, chopped tomatoes, remaining salt and 150ml water. Bring to a simmer, then cover and cook on a low heat for 30 minutes.
Uncover and cook for a further 10 minutes until the beans are completely soft, drab olive green, and the sauce has reduced around them.
Bright green beans mean you stopped too early. Keep going until they yield entirely.
Take off the heat, stir in the lemon juice and the remaining 2 tbsp olive oil, and taste for salt.
Leave to cool for at least 30 minutes. Serve warm or at room temperature with parsley scattered over and rice alongside.