Dish of Green Beans with Olive Oil
(click to enlarge)

Green Beans with Olive Oil


Palestine   -   Lubiyeh bil Zeit
Serves:
Effort:
Sched:
DoAhead:  		 4 side
***
1 hr
Yes		 This simple side dish or mezzeh is very popular in Syria, and also (with variations) in the rest of the Levant. It can be served warm or at room temperature, and reheats easily.




1
4
1/2
1-1/2
1/2
-----
tt
tt
#
cl
c
T
t
---


Green Beans
Garlic
Cilantro
Olive Oil
Salt
-- Finish
Salt (2)
Olive Oil, ExtV  
Prep:   -   (25 min)
  1. Tip and Tail BEANS and cut them in half crosswise. Optionally, You can leave them full length for a mezzeh.
  2. Crush GARLIC and chop very fine.
  3. Chop CILANTRO small. Measure is chopped and lightly packed.
Run   -   (30 min)
  1. Bring some Water to a boil and keep it hot.
  2. In a spacious sauté pan, heat Olive Oil. Stir in Beans and fry stirring for about 5 minutes.
  3. Stir in enough Hot Water to come up about 1/2 way on the Beans, simmer, stirring a few times, until the Beans are tender and the Water has pretty much evaporated. Don't overcook. Add a little water if necessary.
  4. Stir in Garlic and Salt. Cook another minute or so.
  5. Turn off the heat and stir in Cilantro.
  6. Drizzle with ExtV Olive Oil and sprinkle with Salt to taste, Serve warm.
NOTES:

  1. Beans:

      While thin green beans are most common, this dish is also made with flat runner beans, cut diagonally into shorter lengths.

  2. Salt:

      If available, use a flaky finishing salt, like Fleur de Sel, for the sprinkling. Use more for a mezzeh than for a side dish, but probably a little less than in the photo.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
msv_gbean2 190529 os42   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.