The name of the dish is “Fasolia Khadra Bzayt” in Arabic which literary translate to green beans with olive oil.
A great recipe to keep in your repertoire, it is delicious (Warning: I will be saying that about most if not all of my recipes), easy, healthy and very simple.
Perfect as a side dish with meats, poultry, and seafood OR a main course with bread/rice, and on its own.
1. Green Beans (Romano Beans)
2. 5 chopped and peeled tomatoes
3. 1 chopped onion
4. 1 head of garlic
5. 2 tsp bharat
6. 1/2 tsp Coriander
7. 1/2 tsp of cinnamon
9. olive oil
- Prep your vegetables.
- Heat the oil in a deep cooking pot (as the uncooked green beans will take a huge space) sweat the onions on a medium heat flame.
- Add 1/4 of the garlic quantity finely chopped cooking for 1-2 minutes.
- Add the green beans and sprinkle with bharat and other spices cover 10 -15 minutes.
- Add the chopped tomatoes the rest of the garlic (after smashing the garlic into a paste) mix the ingredients well, cover again and cook for another 30 minutes, with occasional stirring.
If you prefer your vegetables al dente (like me) think again, in this recipe in particular the beans should become tender absorbing the flavors of the tomatoes, olive oil and garlic, the longer you wait the sweeter and richer flavor will the tomato sauce taste.
Serve with Arabic flat bread for the most authentic experience or if you are a health freak and you want to watch your weight omit the bread, although it is not recommended just enjoy your daily carbohydrate intake because after all this is a 100% healthy dish so a little bit of carbohydrate will balance out the effect or not 😉 who cares really.