Oriental Green Bean Salad (Fasooleyah Khodra bi Zeit) Saudi Arabia 1 pound green beans, fresh or frozen (cut into pieces, or French-cut) 2 onions, chopped 2 tbsp. olive oil 1 serrano chili, seeded and chopped 1/4 cup water 1/2 tsp. salt juice of 2 lemons If you are using fresh beans, steam them until crispy-tender. Drain. Sauté the onions in the olive oil until softened and transparent. Add the drained fresh green beans or the frozen beans and the chili, stirring to mix well. Sauté for 2 minutes. Stir in the water and the salt and bring to a boil. Reduce the heat, cover, and steam for about 7 minutes, until the beans are tender. Uncover and raise the heat to evaporate as much of the water as possible. Toss with the lemon juice. Taste and adjust seasoning. Serve at room temperature or slightly chilled. From "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush middle eastern recipe index christina m k al-sudairy buy the book!