Lebanese Green Beans, Lubie

cooking kimmy's Note:

My grandmother was from Syria and she always made these green beans for family gatherings. I have cut the oil to one tablespon, while dieting and left out the pine nuts, and they are still awesome. They are also one of my favorite omlette stuffings, with a little feta cheese...Enjoy!

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Serves: 6

Yield: 0.5 cup

BEANS

• 2 tablespoons olive oil
• 2 large onions, sliced thin
• 3 garlic cloves, minced
• 2 (15 ounce) cans green beans, drained
• 1 (28 ounce) can diced tomatoes
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• salt

TOPPING

• 1/2 cup pine nuts
• 3 tablespoons olive oil
• 1/2 teaspoon cumin

Directions:

1. In a large pot over low heat, sautee onions in olive oil with a little salt until very brown.
2. To the same pan, add garlic, cumin and cinamon and sautee another 2 minutes.
3. Add tomatoes in juice and cook until spice and onions have incorporated into the liquid.
4. Add DRAINED green beans - cover and cook for at least 10 minutes.
5. Add salt to tast.
6. TOPPING While beans are cooking, toast pine nuts in a DRY sautee pan over medium heat. Be sure to turn them and watch closely as they burn quickly - about 2 minutes. Add cumin and olive oil and remove from heat.
7. To serve place beans in large bowl and dirzzle pine nut mixture over the top.