Lubya Bi-Zayt (Lebanese Green Beans)

An appetizer served at a Phoenician restaurant in Syracuse. The beans should be nice and soft when finished. Flat Italian type beans are good this way, too, but may require longer cooking.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1⁄2 cup  finely chopped onion
• 3  heads garlic, peeled
• 1  kg green beans, string and snip off the ends, snip each bean into two
• 1  kg  peeled chopped tomato
• 1⁄2 cup olive oil or 1⁄2 cup  vegetable oil
• 1⁄2 teaspoon salt (as desired )
• 1  dash ground allspice
• 1  dash sugar
• 1  fresh chili pepper (optional, green or red)
• 1⁄2 cup water

Directions

1. Fry onion and garlic cloves in oil over high heat, stir for 5 minutes.
2. Add beans, cook for 10 minutes, stir occasionally.
3. Add tomato, salt, sugar, chile, allspice, and water. Cover. Bring to a boil, then reduce heat to low and cook for 35 minutes or till tender.
4. Remove chile before serving.