Middle Eastern Green Beans and Tomatoes

Total Time
55mins
Prep
35 mins
Cook
20 mins

Green beans and tomatoes are a terrific combination which I found out when my BF and I ordered this dish at a middle eastern restaurant a few years ago. It can be found in Italian cuisine as well but I prefer the middle eastern (Lebanese) variety. This is a meatless version which I adapted from a recipe off the internet and like to serve over rice or couscous, making a light meal or more substantial side dish. The idea is to cook until the beans are in between soft and crisp so they have a nice consistency that goes well with the tomatoes. If you have no problem with inauthenticity, sprinkle with parmesan cheese too and you'll get the best of both worlds.

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Ingredients

Nutrition

Directions

  1. Begin cooking rice.
  2. Meanwhile, heat olive oil over medium heat and saute onions about 5 minutes.
  3. Add green beans and saute about 8-10 minutes.
  4. Add garlic and saute 1 minute.
  5. Add tomatoes, salt, pepper, allspice and sugar and bring to boil. At this point if you feel the mixture is too dry you can add up to 1/4 cup of water.
  6. Cover and cook 15-20 minutes.
  7. Serve over warm rice with parsley sprinkled on top if desired.