Olive Oil-Braised Green Beans
3
- Prep Time10 mins
- Total Time30 mins
- Makes4 servings
Recipes and images excerpted from Souk to Table by Amina Al-Saigh. Published by Rock Point, an imprint of the Quarto Group, 2024. All rights reserved.
This vegetarian main dish from Amina Al-Saigh is common across Levantine countries. It can also be served as a cold appetizer.
Ingredients
1/4 cup olive oil
1 large onion, finely chopped
12 large cloves garlic, roughly chopped
1 1⁄2 tsp kosher salt, divided
454 g green beans, trimmed and cut in half crosswise (see tip)
1/4 tsp black pepper
2 small vine tomatoes, diced
1 tbsp tomato paste
To serve
Olive oil
Kosher salt (optional)
Pita bread
Instructions
In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring often, until softened, 6 to 7 min.
Add the garlic and 1 tsp salt and continue to cook, stirring, for 1 to 2 min, until the garlic is fragrant.
Add the green beans, remaining 1⁄2 tsp salt and pepper. Cook, stirring, for 2 to 3 min, then cover with a tight-fitting lid, reduce the heat to medium-low and let cook for 6 to 7 min, stirring occasionally.
Remove the lid and add the tomatoes, tomato paste and 3 tbsp of water (add another tbsp if needed, for larger beans). Stir to combine, then cover again and cook for 10 min longer, stirring occasionally, until the beans reach a crisp, tender texture. Remove from the heat.
Transfer beans to a flat plate, pouring pan juices over top. Drizzle with olive oil and additional salt, if desired. Serve with pita.
Kitchen tip
This dish can be made with most varieties of fresh green beans—including long beans or flat Romano beans. Two caveats: You’ll need to adjust the cooking time accordingly depending on the size of the beans and you might need to add additional water.
Recipes and images excerpted from Souk to Table by Amina Al-Saigh. Published by Rock Point, an imprint of the Quarto Group, 2024. All rights reserved.
