Why We Want You to Slow-Cook Your Green Beans

Go beyond al dente with this Lebanese classic

byDaryn Wright| PUBLISHED Nov 8, 2016 10:00 PM
Why We Want You to Slow-Cook Your Green Beans
The Joy of Slow-Cooked String Beans. James Oseland

With the abundance of olive groves in Lebanon, it's no wonder there's a long-standing tradition of producing high-quality olive oil. The oil makes an appearance in many of their dishes, including loubieh bil zeit, one of the most popular oil-braised vegetable dishes, which translates as "green beans in oil." The result is an incredibly tender and flavorful bean, brightened with the addition of tomatoes, that proves that beans don't need to be served al dente to be good.

These beans are typically served at room temperature, but they're delicious warm as well. And if you're getting into Thanksgiving planning mode, this recipe works great with green string beans.

Cook the onion and garlic until soft, then add the tomato paste and cored, vine-ripened tomato. Cook until the tomato is broken down and add beans, salt and pepper, and water. Cook covered until the beans are very soft, and garnish with parsley.

If you're looking for more Lebanese dishes to accompany the loubieh bil zeit, try out some Man'oushé or tabbouleh.

Get the Recipe for Loubieh bil Zeit (Romano Beans With Tomatoes) »