Lubiyeh Miqliyeh B'Zeit
(String Beans with Tomato and Olive Oil)
String beans with tomatoes are simply delicious and easy-to-make and appeared regularly, to our delight, on our dinner table — with or without lamb — served over rice or as a side dish. A very classic Lebanese family vegetable offering.
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- 2 medium onions, chopped
- 1/4 cup olive oil
- 1½ pounds string beans, french cut, rinsed
- 1 medium can whole tomatoes, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- dash cayenne pepper
- Sauté onions with oil and salt in a deep skillet or sauce pan over medium heat until translucent.
- Add string beans, black pepper and cayenne. Cover and cook for 5 minutes. Lower heat and steam for 15 minutes. Add tomatoes and simmer on a medium heat until tender, about 20 minutes.
- Serve hot or warm over rice, riz m'falfal, with khoobz. In the summer it is delicious served cold with bread.
From "Alice's Kitchen— My Grandmother Dalal & Mother Alice's Traditional Lebanese Cooking" by Linda Dalal Sawaya
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