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    You are in: Home / Community Forums / Recipe Requests - General / Seeking green bean, tomato and onion dish
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    Seeking green bean, tomato and onion dish

    Sun Jun 09, 2013 7:51 pm
    Newbie "Fry Cook" Poster
    My school used to serve a green bean, canned tomatoes and onion dish. It was sort of stew-like. I've tried duplicating, but can't quite get there. Can anyone help? The school district was Cy-Fair outside Houston, if that helps. Any suggestions will be appreciated!
    Sun Jun 09, 2013 8:05 pm Groupie
    I don't think this is exactly what you are looking for, but I've been meaning to post it and you might like it, or try altering it to suit your taste. It was served as an appetizer in a Phoenician restaurant I used to go to. It's usually served cold or at room temperature. You could put in extra onion instead of the garlic and substitute canned tomatoes for the fresh ones. I usually cut back some on the oil.

    Lubya bi-zayt (Lebanese Green Beans)

    1½ c. finely chopped onion
    3 heads garlic, peeled
    1 kg (32 oz) green beans, string and snip off the ends, snip each bean into two
    1 kg (32 oz) peeled chopped tomatoes

    ½ cup olive oil or vegetable oil
    ½ tsp salt (as desired )
    a dash of ground allspice
    a dash of sugar
    1 fresh green or red chile (optional)
    ½ cup water

    Fry onion and garlic cloves in oil over high heat, stir for 5 minutes.
    Add beans, cook for 10 minutes, stir occasionally.
    Add tomato, salt, sugar, chile, allspice, and water. Cover. Bring to a boil, then reduce heat to low and cook for 35 minutes or till tender.
    Remove chili before serving.
    Sun Jun 09, 2013 8:06 pm Groupie

    From the above link:

    Braised Green Beans with Tomatoes and Onions

    What do you do when the green beans you bought are a little too long in the tooth and tough? Slow-braise them until they’re tender in a tomato-based broth! What do you do if you’re out of Rao’s marinara sauce (I normally make a 1:1 ratio of Rao’s:chicken broth braising liquid)? You can make your own!

    I adapted this recipe from Deborah Madison’s Green Beans Simmered with Tomato in her cookbook, Vegetarian Cooking for Everyone.

    Here’s what you need:

    1 pound of trimmed, older green beans cut into uniform 2-inch pieces
    14 ounce can of Muir Glen diced fire roasted tomatoes, drained
    1 large onion, sliced thin
    3 cloves of garlic, minced
    2 tablespoons of butter
    1-2 cups of low sodium chicken broth
    Kosher salt and freshly ground pepper

    Here’s what you do:

    Melt the butter in a large skillet over medium heat. Once the butter melts and the foam subsides, throw in the onions and some salt and sauté until translucent.

    Add the minced garlic, green beans, tomatoes, and enough broth to cover everything. Increase the heat to high until the broth comes to a boil. Then, cover the skillet with a lid and reduce the heat to low to produce a constant simmer.

    Let the beans simmer for 5-10 minutes (or as long as it takes) to get tender. Remove lid and simmer to reduce liquid for ~5 minutes. Check for seasoning and plate it up.

    Last edited by 1Steve on Sun Jun 09, 2013 8:09 pm, edited 1 time in total
    Sun Jun 09, 2013 8:08 pm
    Newbie "Fry Cook" Poster
    This seems to be what I'm looking for, leaving out the allspice for salt and pepper. I just can't thank you enough! icon_biggrin.gif
    Sun Jun 09, 2013 8:19 pm Groupie
    Posted mine, it's now in DB as Lubya Bi-Zayt (Lebanese Green Beans).
    Sun Jun 09, 2013 8:34 pm
    Newbie "Fry Cook" Poster
    That looks like the dsh I remember! Thank you so much. icon_biggrin.gif
    pinky kookie
    Sun Jun 09, 2013 11:18 pm Groupie

    Here are these other good and similar recipes for you to check them out:

    made with canned French style green beans and 2 cans stewed tomatoes:
    By Cookin'Diva - Added December 31, 2006 -

    made with fresh green beans and fresh tomatoes:
    By HollyGolightly - Added January 13, 2007 -

    made with fresh green beans and fresh tomatoes:
    By Mini Ravindran - Added January 28, 2002
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