Mike Wolfberg's Recipe for Lebanese Green Beans
- 1 1/2 (2) lbs. fresh green beans
- Wash and trim the beans. Break or cut in half yielding
pieces about 2" - 3".
- 1 1/2 (2) lbs. fresh unpeeled tomatoes
- Chop into approximately 1/2" cubes.
- 1 (1 1/2) cup chopped onions
- Chop the onions, starting with 1/4" slices.
- 7 (10) cloves finely chopped garlic
- peeled and sliced in half lengthwise, and the mature
centers discarded; slice each clove in 3 lengthwise slices to start
and then 7-9 crosswise slices.
- 3/4 (1) tsp. salt
- or less if desired
- 1/2 (3/4) tsp. coarsely cracked pepper
- 7 1/2 (10) Tbl. olive oil
- 3/8 (1/2) cup water
- 2 1/4 (3) Tbl. fresh lemon juice
- Trim the beans. Chop the tomatoes. Chop the onions.
Chop the garlic.
- Heat the oil in a stainless steel large frying pan. Drop in the
garlic and stir. Add the onions and stir again. Sprinkle on
half of the salt. Saute uncovered over medium heat, stirring
occasionally, until the onions start to turn golden - about 10
minutes. Lower the heat to avoid burning, if necessary.
- Add the beans and the remaining salt and pepper. Continue cooking
for another 10 minutes, tossing the beans almost constantly. Again,
do not let the onions burn.
- Add the tomatoes and water. Mix, and cook covered
for another 10 minutes, stirring occasionally.
- Add the lemon juice, mix, and put aside. If it will be a very
long time until use, this can be refrigerated. Making this
somewhat ahead is better, since the lemon can marinate into the
dish more fully. Before finishing, bring the pan out of the
refrigerator ahead of time, and bring it to room temperature.
- From room temperature, reheat for 20-25 minutes over medium-low
heat. This is best done uncovered, unless the mixture is
losing too much of its moisture.
This makes 8 (10-12) servings. The figures in parentheses throughout
this recipe are optional higher yield numbers.