Sunday, April 25, 2010

Green Beans and Tomatoes in Olive Oil

Green beans were beautiful, local, and inexpensive at the grocery store, so I bought a bunch. I was thinking about a Sicilian green bean dish a friend of mine had made at Christmas - beans, tomatoes, garlic, cooked to death, served only slightly warm. I usually like my green beans barely cooked, but for some reason, I couldn't get enough of the soft garlicky tomatoey beans.

I found this recipe for Green Beans and Tomatoes in Olive Oil (Loobyeh bel Zeyt, لوبياء-بالزيت) from Taste of Beirut. (Awesome blog, great recipes. Go check it out.) Sicilian and Middle Eastern food have some similarities, so I decided to go with it.



The only way I deviated from the recipe was to use half the amount of red pepper flakes, and an equal amount of Aleppo pepper, since I have some that needs to be used up.

Garlic, and lots of it. Tomatoes cooked down to pulpy sauciness. Olive oil. Soft, almost melt-on-your-tongue green beans. Delicious.

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8 comments:

kat said...

Interesting, like you a usually like my beans just barely cooked

Vicki said...

Hi kat - I never would've tried this if it weren't for my friend's dish. I'm so glad I did!

Bob said...

Sounds fantastic, I love green beans. I too usually like them crispy, but I have to try these after such a glowing recommendation.

Vicki said...

Hey Bob - It's worth trying once!

peter said...

I'll make this as soon as our beans are ready to eat in June.

Vicki said...

Hi Peter - I really need to plant my own beans, I'm sure it would taste even better!

tigerfish said...

I have done tomatoes with other vegetables but not green beans - how can I forget that? ;p

Vicki said...

Hi tigerfish - Try with green beans! Super-tasty :)