Green bean stew
This Middle-Eastern vegetarian dish is an easy, one-pot recipe with delicious results. Known as Loubyeh b'zeit in Lebanese, it's traditionally made with runner beans or flat beans but I've used French beans here. It makes a simple yet satisfying rustic meal or side dish. I served it with some roasted new potatoes and roast fennel slices with olives & lemon. Equally enjoyable on it's own with some flatbreads to mop up all the juices.
Serves 2 as main or 4 as a side
250g green beans, trimmed and cut into 2 inch pieces
Knob of butter (or to keep it vegan use some olive oil)
2 garlic cloves, crushed
1 onion, diced
1 x 400g tinned tomatoes
1/2 tsp ground cinnamon
1/2 tsp ground all spice
Salt & pepper to taste
Olive oil to taste
Melt the butter in a medium-sized saucepan over a medium heat. Add the onions and garlic and cook for 3-5 minutes until soft and translucent.
Add the beans, stir to coat and put a lid on the pan, cook for a further 5 minutes.
Add the tinned tomatoes, spices, salt and pepper. Stir and cover again and cook for 20 minutes, until the beans are cooked through but still have a bit of bite. Remove the lid, give it another stir and if there is excess liquid, cook a bit more to thicken the sauce, if needed.
Remove from heat, drizzle with olive oil and let sit for 5 minutes before serving.