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Green Bean Stew | Loubya

Green Bean Stew | Loubya

I can't count the number of times I told my mother I didn't want to this dish. Loaded with onions, garlic, and green beans, it is too 'good for you' for a child to want to eat. It also didn't appeal to the eye, but what this lacks in aesthetics, it makes up for in natural flavour.

Now I crave it and I love this dish because it only requires a handful of ingredients, most of which most people have in their kitchens already. The beans are the star here, but the unadulterated taste of sautΓ©ed onions and garlic take the spotlight. (Finally, a reason to use that bag of frozen green beans that you picked up once because healthy).

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(Serves 4-5 People)

1 kg Green Beans (String or Flat)
575g Yellow Onion (3 Medium Yellow Onions)
75g Garlic Cloves (~1.5 Heads of Garlic)
1 28 fl oz Can of Peeled or Crushed Tomatoes
1/2 Cup Olive Oil
3/4 Tsp Ground Black Pepper
2 Tsp of Salt | To Taste

Using a knife or by hand, remove the tips of the beans, cut them into 2-inch pieces, and submerge them in a bowl of cold water.

Peel, halve, and thinly slice the yellow onion with the tip of your knife facing the root.

Peel and thinly slice the garlic or mince if the texture of large pieces of garlic bothers you.

Using a pot, heat the olive oil on medium heat. Add the onions and saute for about 10 minutes until the onions are soft and becoming translucent. (remember, low heat yields better flavour from onions).

Add the garlic, black pepper, salt, and continue to saute for 5 minutes.

Add the canned tomatoes with their juices (you can add 1/2 Tbsp of tomato paste to kick up the flavour if you like). 

Bring the mixture to a boil and taste for salt. Lower the heat to a simmer, add the green beans and cover. Cook for 35-40 mins. (Take care to make sure the stew is not boiling, this will turn your beans into mush, keep it low and simmering).

Serve with rice. As with all stews, the flavour will improve overnight. This dish can be eaten cold (many prefer it) and can be served as an appetizer or as tapas.

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