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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


  1. Trim the beans. Chop the tomatoes. Chop the onions. Chop the garlic.

  2. 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.

  3. 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.

  4. Add the tomatoes and water. Mix, and cook covered for another 10 minutes, stirring occasionally.

  5. 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.

  6. 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.


back to the top of this page This page, maintained by Mike Wolfberg, was last updated on January 02, 2009.