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Prep 5 mins
Cook 15 mins
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!
- In a large pot over low heat, sautee onions in olive oil with a little salt until very brown.
- To the same pan, add garlic, cumin and cinamon and sautee another 2 minutes.
- Add tomatoes in juice and cook until spice and onions have incorporated into the liquid.
- Add DRAINED green beans - cover and cook for at least 10 minutes.
- Add salt to tast.
- 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.
- To serve place beans in large bowl and dirzzle pine nut mixture over the top.
I made this without the topping. I thought the spices were a bit too much.
I mussed with the recipe a bit but we loved it - no leftovers!! I used only 1 15oz can of diced tomatoes. I used 1 bag frozen cut green beans instead of canned. HAHAHAHAAAAAA my bag of pignoli from Costco was gone & the 2oz jar at the store was $8.99! SO, I can safely say,this was the most expensive green bean recipe, EVER. It was just the kids & I (3 people) & we ate it all - dd2 & I had 2 servings & THE PICKY ONE had 1. Delicious! I cooked it in a cast iron skillet. Please be sure to take the time to caramelize the onions properly - it does take some time. Made for If it's September this Must be Labanon! in the NA/ME Forum - you should stop by! Beth