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Middle Eastern Green Beans And Tomatoes

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Ingredients

Adjust Servings:

	1 cup long grain rice cooked according to package directions
	3 tablespoons olive oil
	1 onion finely chopped
	1 lb green beans trimmed and cut in half
	3 garlic cloves minced
	4 large tomatoes chopped or 28 ounces canned chopped tomatoes drained
	1/2 teaspoon salt
	1/4 teaspoon pepper
	1/4 teaspoon ground allspice
	1/2 teaspoon sugar
	1/4 cup parsley (optional)

Nutritional information

343.3

Calories

99 g

Calories From Fat

11.1 g

Total Fat

1.6 g

Saturated Fat

0 mg

Cholesterol

310.7mg

Sodium

56 g

Carbs

6.4 g

Dietary Fiber

10.2 g

Sugars

7.4 g

Protein

386g

Serving Size (g)

Serving Size

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Middle Eastern Green Beans And Tomatoes

Name: Middle Eastern Green Beans And Tomatoes
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: : 1; : 3; : 1; : 1; : 3; : 4; : 1/2; : 1/4; : 1/4; : 1/2; : 1/4

Features:

Cuisine:

American

Very good for DD1 (4 years old) and I but I did use recipe#79179 instead of allspice which is a common substitution I make, I also used a larger quantity. I omitted the sugar to be healthier and used frozen green beans and a bit of extra garlic. I did not add the pepper as there was already a significant amount in the spice mix and I added sea salt, to taste, not measure. I did not think the parsley would go well with this so I didn't use that option. Like others I had to add the additional water but that may be because used drained canned tomatoes rather than fresh ones. I served this over rice as a main vegetarian dish. I would make this again for myself but not DH as he doesn't like green beans.

75 min
Serves 4
Easy

Ingredients

Directions

Middle Eastern Green Beans and Tomatoes,Green beans and tomatoes are a terrific combination which I found out when my BF and I ordered this dish at a middle eastern restaurant a few years ago. It can be found in Italian cuisine as well but I prefer the middle eastern (Lebanese) variety. This is a meatless version which I adapted from a recipe off the internet and like to serve over rice or couscous, making a light meal or more substantial side dish. The idea is to cook until the beans are in between soft and crisp so they have a nice consistency that goes well with the tomatoes. If you have no problem with inauthenticity, sprinkle with parmesan cheese too and you’ll get the best of both worlds.,Very good for DD1 (4 years old) and I but I did use recipe#79179 instead of allspice which is a common substitution I make, I also used a larger quantity. I omitted the sugar to be healthier and used frozen green beans and a bit of extra garlic. I did not add the pepper as there was already a significant amount in the spice mix and I added sea salt, to taste, not measure. I did not think the parsley would go well with this so I didn’t use that option. Like others I had to add the additional water but that may be because used drained canned tomatoes rather than fresh ones. I served this over rice as a main vegetarian dish. I would make this again for myself but not DH as he doesn’t like green beans.,This was a terrific side dish and I didn’t even add in the allspice.

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Steps

1 Done	Begin Cooking Rice.
2 Done	Meanwhile, Heat Olive Oil Over Medium Heat and Saute Onions About 5 Minutes.
3 Done	Add Green Beans and Saute About 8-10 Minutes.
4 Done	Add Garlic and Saute 1 Minute.
5 Done	Add Tomatoes, Salt, Pepper, Allspice and Sugar and Bring to Boil. at This Point If You Feel the Mixture Is Too Dry You Can Add Up to 1/4 Cup of Water.
6 Done	Cover and Cook 15-20 Minutes.
7 Done	Serve Over Warm Rice With Parsley Sprinkled on Top If Desired.