Taste of Beirut by Joumana Accad

Author:Joumana Accad [Accad, Joumana]
Language: eng
Format: epub
ISBN: 978-0-7573-1771-2
Publisher: Health Communications, Inc.
Published: 2014-04-15T04:00:00+00:00

Green Beans and Tomato Stew (Loobieh Bel-Zeit)

YIELD: 8 SERVINGS

This dish is made by thousands of Lebanese homemakers on a weekly basis with some regional variations. In some communities, the tomatoes are omitted—not unusual, considering that tomatoes were not indigenous to the region. This dish is served at room temperature and often ordered at a mezze. It can be a frugal and delicious dinner on a balmy summer evening, along with pita bread, sliced radishes, and a few olives.

Ingredients:

1 cup olive oil

2 pounds onions, chopped

2 pounds green beans (fresh or frozen). If fresh, snap off the stringy ends and cut the beans in half or, if desired, lengthwise as well (this will make them very thin and release their flavor)

1 tablespoon garlic paste (see Chapter 2, “Basics”)

1 head of garlic, cloves peeled and kept whole

2 pounds fresh vine tomatoes or best-quality Italian canned (32 ounces) tomatoes, chopped

1 red chili pepper (optional), kept whole and added to the stew to give it heat if desired (can substitute 1 tablespoon hot red pepper paste)

Salt, to taste

½ teaspoon white pepper

Directions:

1) Heat the oil in a Dutch oven over medium heat and sauté the onions until they turn golden, about 15 minutes. Add the green beans, lower the heat, and sauté them alongside the onions, stirring from time to time, about 30 minutes. The beans need to get soft.

2) Add the garlic paste, the whole garlic cloves, tomatoes, chili pepper (if using), salt, and white pepper to the skillet and stir a bit to combine. Cover and simmer gently, until the green beans are cooked and well-softened, about 35 minutes.

3) Simmer uncovered an additional 15 minutes if the beans are not meltingly soft or if there is too much tomato juice in the pot. When the juice has almost completely evaporated, turn off the heat and set the skillet aside to cool. Transfer the veggies to a serving platter and serve at room temperature with pita bread on the side.

NOTE: In the States, I prefer to use frozen green beans to save time. To make peeling the garlic cloves easier, dunk them in boiling water for 5 seconds and drain them. The peel will come right off.

Meat Version of This Dish:

This dish may also be prepared with meat (stew meat or lamb shanks) and served hot with rice. Brown half a pound of meat pieces first, then add a quart of water and simmer for a couple of hours until the meat is tender. Add the tomatoes or ½ cup of tomato paste halfway through. Add the green beans 30 minutes before the end of cooking. Add the garlic paste, whole garlic cloves, salt, and pepper, and simmer for another 15 minutes. Taste, adjust seasoning, and serve with a rice pilaf.

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