• فاصوليا خضراء بالزيت •
A simple recipe for Stewed Green Beans (Fasoolya bi Zayt) that can be a side dish or even a light summer meal when served with lots of pita bread.
I’m finally back to posting recipes! This house move has really been the move from hell. The last time I moved was twenty years ago, so I had forgotten how stressful and time-consuming it can be. I know some people who move every couple of years and I just don’t know how they do it. Between the packing, driving back and forth from the storage unit, appointments, and etc., I’m thinking that I need a vacation! Things are still hectic, but at least the dust has settled and I’m happy to be able to get back to posting more regularly.
It’s summer and green beans are becoming more and more plentiful. Although nowadays you can get green beans at any time of the year, garden fresh are the most tender and tasty. These Middle Eastern-style stewed beans were a staple that my mom always made for us often when we were growing up. They are not too difficult to make and everyone seems to love them.
Some people opt for frozen beans but I wholly prefer fresh here. The final texture comes out tender and juicy as opposed to the leathery texture frozen beans can often have. Use tender haricots verts, long snake beans, or even those delicious flat green beans. This dish is traditionally served with pita bread that you use as the utensil to eat the beans and the delicious juices they exude, but you can also serve them with rice. People in the Middle East like them to be stewed until they are completely tender, though if you prefer a more tender/crisp texture and more vibrant color, just cook them for a bit less time.
- 1½ lbs (680g) green beans, trimmed of both ends
- 2 Tablespoons extra virgin olive oil
- 1 shallot or small onion, sliced into strips
- 2-3 garlic cloves, minced
- 2 cups of peeled and roughly chopped tomatoes or 2 cups basic tomato sauce
- 1 cup water
- ½ of a chile (jalapeño, serrano, etc.) seeded or unseeded if you like spicy
- 1 bay leaf
- ¾ teaspoon sea salt, or more to taste
- black pepper to taste
- large handful of cilantro, chopped
- 1-2 Tablespoons extra virgin olive oil
- Clean and trim the green beans and cut into bite-sized pieces.
- In a large pot, heat the 2 Tablespoons of oil over medium-high heat and toss in the sliced onion. Sauté for 3 minutes then add the garlic. Sauté for another 30 seconds and add the green beans, tomatoes, water, chile, bay leaf, salt, and pepper and bring to a boil.
- When it starts to boil, reduce heat to medium and cover with a lid. Stir it around occasionally and allow to simmer for 30 minutes or until the green beans are very tender. If you prefer tender/crisp beans, simmer for only 20 minutes.
- After it has cooked to your desired tenderness, remove from the heat and taste for seasoning and adjust accordingly. Stir in the chopped cilantro and the extra Tablespoon or so of fresh olive oil and serve.
-You can easily substitute chopped parsley or basil for the cilantro.
I was wondering what happened to you, Omar — I’ve missed you. I’m glad the move went well, and thanks for posting another delicious recipe.
Thank you Kate! 🙂 I missed being here, too! I’m just glad to be back to cooking up a storm in the kitchen. More goodies are forthcoming!