Photo by mostafa rzq on Unsplash
Loubieh bi Zeit
Jump to recipeIngredients
- 1 pound (450g) fresh green beans, trimmed and left whole
- 1/2 cup (120ml) extra virgin olive oil
- 1 large onion, halved lengthwise and thinly sliced
- 4 cloves garlic, minced
- 1 can (14 ounces or 400g) crushed tomatoes or 2 cups (480ml) fresh tomato puree
- 1 teaspoon (5g) sea salt, or to taste
- 1/2 teaspoon (2g) black pepper
- 1/2 teaspoon (1g) ground coriander (optional but traditional)
- 1/4 teaspoon (0.5g) red pepper flakes (optional)
- 1 tablespoon (15ml) fresh lemon juice
- Water or vegetable broth as needed (about 1/2 to 1 cup or 120-240ml)
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or wide pan over medium heat until it shimmers, about 2 minutes.
- 2
Add the sliced onions and cook, stirring occasionally, for 5-7 minutes until they become soft and translucent but not browned.
- 3
Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it burn.
- 4
Add the green beans to the pot and stir gently to coat them with the oil, cooking for 3-4 minutes until they begin to brighten in color.
- 5
Pour in the crushed tomatoes (or tomato puree), add salt, pepper, coriander if using, and red pepper flakes if desired, then stir well to combine all ingredients.
- 6
Reduce the heat to low-medium and add 1/2 cup (120ml) of water or vegetable broth to create a gentle braising liquid.
- 7
Simmer uncovered for 35-45 minutes, stirring occasionally, until the green beans are very tender and the sauce has thickened and concentrated; add more liquid if the mixture becomes too dry.
- 8
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed, then cook for another 1-2 minutes.
- 9
Remove from heat and let rest for 5 minutes before serving.