Cookies Preferences
This is my idea of Arabic comfort food. It tastes of a country garden and there's no dish I'd rather pull out of the fridge and snack on. It's craveable! Loobia B'Zeit which translates to Beans in Oil....it's actually beans stewed in a fragrant tomato base.
Vegetarian dishes really are the stars of Middle Eastern cuisine, I think. There's a huge variety stemming from the abundance of beautiful produce grown in the region. This dish is wonderful served alongside some Moutabal (eggplant dip) and Hummus, perhaps a Fattoush Salad, Vine Leaves, and Swiss Chard Fatayer. I'm getting hungry just imagining it all!Yes, for more authenticity I should have used Romano beans, but they're not always easy to find. Fine green beans work perfectly well. And contrary to what your instincts might be, this is best served cold and scooped up with Arabic bread. I suppose you could eat it hot over some rice, but please give this a try as suggested. I can't wait to eat my leftovers!
2 tablespoons olive oil
1 tablespoon cumin seeds
1 teaspoon coriander seeds
1 yellow onion, finely diced
2 garlic cloves, finely chopped
3 tablespoons tomato paste
1 1/2 pounds green beans, trimmed
2 cans diced tomatoes
salt and pepper
Heat the olive oil in a large, heavy-bottomed pot with a lid. Add the cumin and coriander seeds, stirring often. When the seeds start to pop and become fragrant, add the onion and garlic and season with salt and pepper. Allow to cook for 3-5 minutes before adding the tomato paste, stir well to incorporate it all before adding the beans, tomatoes, and 1/2 cup water. Bring to a boil, then reduce to a simmer, cover, and cook for 45-60 minutes, until the beans are very tender. Remove from the heat, season to taste, and allow to cool.
