Lebanese Green Bean & Tomato Stew (Loubya Bi Zayt)

Ingredients:

5 medium tomatoes, ripened

4 white onions, finely diced

2 pounds fresh green beans

2 tablespoons tomato paste diluted in 1 cup of water

1 garlic clove, thinly sliced

1/2 cup of olive oil, plus more

Salt and pepper to taste

Red pepper flakes to taste (optional)

Directions

Clean and trim your green beans, cutting them into 1-2 inch pieces.

Drizzle some olive oil in a large pot and sauté half of your finely diced onions until translucent and light brown.

You can sauté all the onions at once to save time but the dish will be on the sweeter side no matter how much salt you add.

While the onions are slowly caramelizing (careful not to burn), blend the ripened tomatoes in a blender with salt and pepper to taste. If you don’t want the tomato seeds or skin then strain before adding to the pot.

To the pot, add in your green beans, garlic, and the rest of your onions and cook for 5-7minutes, stirring gently. You want the green beans to pick up flavor and color but make sure they don’t steam or they will taste rubbery.

Finally, pour in the fresh tomato juice, diluted tomato paste, and 1/2 cup of olive oil and bring to a boil before turning the heat on low. Let it simmer uncovered on low heat for about 30-40 minutes until the green beans are tender and a thick gelatinous texture begins to form.

Serve hot as the main dish or let it cool and serve as a side.

pictures!

bon appetit