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Loubieh bi Zeit - Green Beans Braised in Olive Oil and Tomato

Beans that are not meant to stay al dente: they braise in olive oil and tomato until soft and faded. Eaten warm or cold.

Loubieh bi Zeit - Green Beans Braised in Olive Oil and Tomato

Ingredients

Instructions

  1. Slice the onion into half-rings and braise gently in the olive oil for ten minutes without browning.
  2. Add the garlic and cook for a minute.
  3. Add the beans and turn them in the oil for five minutes - they should take up oil before the tomato arrives.
  4. Add the tomatoes and 100 ml water, salt, cover and braise over low heat for 30 minutes.
  5. Take off the lid and reduce uncovered until only oil and tomato remain as a sauce.
  6. Take off the heat and let it come to room temperature. Serve with flatbread - it tastes better on the second day.

Warum die Bohnen weich gekocht werden dürfen

Al dente beans are a French idea. In the Levant they braise until the cell wall breaks down - only then can the oil get in, and the dish turns creamy without any cream in it.

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