1/2 Photos of Middle Eastern Green Beans and Tomatoes
Kumquat the Cat's friend's Note:
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.
My Private Note
Units: US | Metric
- 1 cup long grain rice, cooked according to package directions
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 1 lb green beans, trimmed and cut in half
- 3 garlic cloves, minced
- 4 large tomatoes, chopped or 28 ounces canned chopped tomatoes, drained
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground allspice
- 1/2 teaspoon sugar
- 1/4 cup parsley (optional)
- 1Begin cooking rice.
- 2Meanwhile, heat olive oil over medium heat and saute onions about 5 minutes.
- 3Add green beans and saute about 8-10 minutes.
- 4Add garlic and saute 1 minute.
- 5Add 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.
- 6Cover and cook 15-20 minutes.
- 7Serve over warm rice with parsley sprinkled on top if desired.
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Nutritional Facts for Middle Eastern Green Beans and Tomatoes
Serving Size: 1 (386 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 343.2
- Calories from Fat 99
- Total Fat 11.1 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 310.7 mg
- Total Carbohydrate 55.9 g
- Dietary Fiber 6.4 g
- Sugars 10.2 g
- Protein 7.4 g