Middle Eastern Green Beans and Tomatoes |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Green beans and tomatoes are a terrific combination which I found out when my BF and I ordered this dish at a middle eastern restaurant a few years ago. It can be found in Italian cuisine as well but I prefer the middle eastern (Lebanese) variety. This is a meatless version which I adapted from a recipe off the internet and like to serve over rice or couscous, making a light meal or more substantial side dish. The idea is to cook until the beans are in between soft and crisp so they have a nice consistency that goes well with the tomatoes. If you have no problem with inauthenticity, sprinkle with parmesan cheese too and you'll get the best of both worlds. Ingredients:
1 cup long grain rice, cooked according to package directions |
3 tablespoons olive oil |
1 onion, finely chopped |
1 lb green beans, trimmed and cut in half |
3 garlic cloves, minced |
4 large tomatoes, chopped or 28 ounces canned chopped tomatoes, drained |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground allspice |
1/2 teaspoon sugar |
1/4 cup parsley (optional) |
Directions:
1. Begin cooking rice.
2. Meanwhile, heat olive oil over medium heat and saute onions about 5 minutes.
3. Add green beans and saute about 8-10 minutes.
4. Add garlic and saute 1 minute.
5. Add tomatoes, salt, pepper, allspice and sugar and bring to boil. At this point if you feel the mixture is too dry you can add up to 1/4 cup of water.
6. Cover and cook 15-20 minutes.
7. Serve over warm rice with parsley sprinkled on top if desired.
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