Lebanese Green Beans, Lubie |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 12 |
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My grandmother was from Syria and she always made these green beans for family gatherings. I have cut the oil to one tablespon, while dieting and left out the pine nuts, and they are still awesome. They are also one of my favorite omlette stuffings, with a little feta cheese...Enjoy! Ingredients:
2 tablespoons olive oil |
2 large onions, sliced thin |
3 garlic cloves, minced |
2 (15 ounce) cans green beans, drained |
1 (28 ounce) can diced tomatoes |
1 teaspoon ground cinnamon |
1 teaspoon ground cumin |
salt |
1/2 cup pine nuts |
3 tablespoons olive oil |
1/2 teaspoon cumin |
Directions:
1. In a large pot over low heat, sautee onions in olive oil with a little salt until very brown.
2. To the same pan, add garlic, cumin and cinamon and sautee another 2 minutes.
3. Add tomatoes in juice and cook until spice and onions have incorporated into the liquid.
4. Add DRAINED green beans - cover and cook for at least 10 minutes.
5. Add salt to tast.
6. TOPPING While beans are cooking, toast pine nuts in a DRY sautee pan over medium heat. Be sure to turn them and watch closely as they burn quickly - about 2 minutes. Add cumin and olive oil and remove from heat.
7. To serve place beans in large bowl and dirzzle pine nut mixture over the top.
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