Mains
ChefAmir Youssef
Local Mountain Green Beans in Oil
Badria green beans are what they’re called in Lebanon when the beans are mountain-grown and in season in summer. These beans are known for having lots of pods and a wonderful flavor.
Badria green beans ... this is what they are called in Lebanon when the beans are mountain-grown and in season in summer ... Badria beans are known for containing lots of seeds....
Let’s cook them in oil!
Ingredients
Start here, then move straight into the method.
- 1 kilo Badria green beans
- 1/4 cup vegetable oil
- 2 cloves garlic, crushed
- 2 medium onions
- 5 garlic cloves, cut in half
- 1/2 cup water
- 1/2 kilo ripe red tomatoes
- 1 teaspoon salt, or to taste
- 1 tablespoon tomato paste
- 1/2 teaspoon black pepper
- 1/2 tablespoon hot pepper paste - optional
- Olive oil
Method
Follow the cooking sequence without leaving the page.
- In a pot over medium heat, add the 1/4 cup oil and let it warm, then add the finely chopped onion and stir.
- Add the peeled garlic cut in half and the crushed garlic, and stir until the onion and garlic soften.
- Trim the ends of the green beans, cut them, wash, and drain them. Then add them to the onion and garlic mixture and stir until slightly wilted.
- Add the water, cover the pot, lower the heat, and leave the beans for about 20 minutes to cook, stirring every so often.Timers: 20 min
- Meanwhile, finely chop the tomatoes. After 20 minutes, add the tomatoes, tomato paste, salt, pepper, and hot pepper paste, and stir.
- Cover the pot again and leave it for 10 minutes to let the tomatoes cook.Timers: 10 min
- Drizzle a little olive oil on top, leave the Badria green beans on the heat for one more minute, then turn off the heat.
- Serve the green beans in oil right away or once they reach room temperature.
- Amir Youssef
Recipe tags
MainsInternationalVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Baked Kefta and Potato Tray
- Meat Tray with Peppers, Tomatoes, and Onions
