Loubieh bi Zeit

Ingredients

• 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.