Green Bean with Rice (Print Version)
# Ingredients:
→ Loubyeh Ingredients
01 -
40 oz canned crushed tomatoes or tomato sauce
02 -
3 tbsp olive oil
03 -
2 fresh tomatoes, chopped
04 -
2 large onions, chopped up
05 -
2 lbs thin French green beans, fresh or frozen
06 -
3 lemons, squeezed (or to your taste)
07 -
6 garlic cloves, sliced thin
08 -
Red pepper flakes (a teaspoon works)
09 -
Salt, add as needed
→ To Pair with Vermicelli Rice
10 -
Serve with your own vermicelli rice (made beforehand)
# Instructions:
01 -
Cook vermicelli rice following your recipe for it.
02 -
Warm up a splash of olive oil in a pot, then toss in the onions and garlic. Stir until soft and aromatic.
03 -
Mix the green beans and chopped tomatoes into the pot. Give it all a quick stir, set the lid on, and let it cook for five minutes.
04 -
Pour in your tomato sauce and give everything a good stir. Lower the heat, cover it up, and let it slowly bubble for about 40 minutes. Check and stir every so often.
05 -
When the beans are done cooking and tender, sprinkle in salt, red pepper flakes, and drizzle lemon juice over the mix. Cover for just a few minutes longer before taking it off the heat.
06 -
Dish the green bean mixture onto a plate with vermicelli rice. You can add fresh veggies like radish, bell pepper, or jalapeños beside it. Enjoy your meal!
# Notes:
01 -
While flat green beans are the traditional choice for this dish, thin French ones work just as well!
02 -
You’ll love how much tastier this becomes the next day after resting in the fridge.