Also called Loubyeh b’zeit, this is a Lebanese dish. It consists of stewed green beans in a deliciously garlicky tomato sauce, served over rice. This is a friend’s recipe, with his little tips and tricks to make it the way he likes.
This also includes a bonus recipe for Adha – garlic toasted in olive oil. Super yummy, and a staple in many Middle-Eastern (particularly Palestinian) dishes.
Prep time: ~40 minutes
For the stew:
- 1-2 tbsp olive oil
- 1 large onion, diced.
- 5 large cloves garlic, minced/crushed.
- 500 grams green beans (fresh or frozen).
- 2 cans whole tomatoes, sliced thinly, with the juice reserved.
- 1 tsp Baharat (see recipe on this blog!)
- hot sauce or dried chili flakes, if desired, to taste.
- salt and pepper, to taste.
- 1 1/2 cups rice.
For the Adha:
- 6 cloves garlic, sliced fairly thinly.
- 1-2 tbsp olive oil.
Place a large pot on medium heat with the olive oil in the bottom. When the oil is hot, add the onion and garlic. Add a generous pinch of salt – this will help draw the moisture out of the onion and allow it to caramelize slightly.
Cook, stirring often, until the onion has just started to caramelize, then add in the green beans and tomatoes. Stir well to combine, and bring to a bubble.
While the stew is cooking, make some rice, about 1/4 to 1/3 of a cup per person.
Once the stew is bubbling, add in the Baharat and hot sauce/chili flakes, then turn down the heat and allow to simmer gently for as long as you like, but at least 20 minutes. Season well with salt and pepper. Taste just before serving, and adjust the seasoning as desired.
Just before serving, time to make the toasted garlic.
Make sure the garlic isn’t sliced too thinly, or it will burn, but also not too thickly, because then the middle won’t cook properly. Heat a small (very small) frying pan on medium-low heat with the olive oil in it. Add in the garlic slices.
Fry, stirring frequently, until the garlic turns yellow. Take it off the heat, and allow the residual heat to finish cooking the garlic, until it’s a nice golden colour.
Pour it into the stew (or the rice, if you prefer). If you’re feeling fancy, remove the garlic from the oil and use it as a garnish on top instead of mixing it in with the rest.
Scoop a nice amount of rice into the bottom of a bowl, then top with the stew. Enjoy!