Recipe by Kumquat the Cat's friend
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.
- 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)
Directions See How It's Made
- Begin cooking rice.
- Meanwhile, heat olive oil over medium heat and saute onions about 5 minutes.
- Add green beans and saute about 8-10 minutes.
- Add garlic and saute 1 minute.
- 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.
- Cover and cook 15-20 minutes.
- Serve over warm rice with parsley sprinkled on top if desired.