Loubia (Green Bean and Tomato Stew)
A Levantine braised side dish of tender green beans slow-simmered in garlicky tomato sauce with olive oil and warm spices. Serve warm or at room temperature alongside rice or bread.
Ingredients
- 1.5 lbs fresh or frozen green beans, trimmed
- 1/4 cup olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 cans crushed canned tomatoes
- 2 tbsp tomato paste
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1 tsp granulated sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup water
Instructions
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1
Heat 1/4 cup olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add 1 medium diced yellow onion and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
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2
Add 4 cloves minced garlic cloves and 2 tbsp tomato paste and cook, stirring, for 1 minute.
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3
Add 2 cans crushed canned tomatoes, 1/2 cup water, 1/2 tsp ground allspice, 1/2 tsp ground cinnamon, 1 tsp granulated sugar, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir to combine and bring to a simmer.
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4
Add 1.5 lbs trimmed fresh or frozen green beans and stir to coat in the tomato sauce. Cover and cook over low heat, stirring occasionally, until the beans are very tender and have absorbed the sauce, about 25-30 minutes.
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5
Taste and adjust salt. Serve warm or at room temperature with rice or crusty bread.