Continuing on with our epic non-traditional holiday meals, here’s a dish I just loved.

 

I often forget about green beans in my cooking. For some reason I’m just attracted to other vegetables and green beans often get excluded in our house.

 

But not this past Christmas! We made an amazing green bean dish that was delicious and extremely healthy.

 

Growing up in a large Lebanese family was wonderful for many reasons, but one in particular was my Grandma’s cooking. I remember all the delicious lamb recipes she would make (kibbeh), majadra (a lentils and rice dish), lubiyeh (Lebanese string beans with tomato served over rice), and hummus.

 

Although my Grandma has passed on, I will never forget the taste of all those special meals she made me as a kid.

 

In fact, when I took my first bite of this dish, it reminded me so much of my Grandma’s lubiyeh dish! It brought back so many memories of all the times I sat at her dining room table waiting patiently for her to finish cooking the pot of green beans so I could dive in.

 

Here is our twist on this delicious Mediterranean dish.

 

You’ll need:

 

-1 pound fresh organic green beans

-1 large organic onion, finely chopped

-1/2 to 1 teaspoon red pepper flakes

-2 organic tomatoes, chopped

-4 garlic cloves, minced

-approx 1 tablespoon extra virgin olive oil

-1 cup white wine

-1/4-1/2 tsp cinnamon

-pink Himalayan sea salt

-black pepper

-juice of 1 fresh organic lemon

 

To prepare the green beans, be sure to rinse them well, snap off the ends and cut each bean in half.

 

Heat the olive oil on low to medium heat on the stove. Saute the onion and garlic until they are soft, then add the red pepper and tomatoes, and cook until the tomatoes start to break down. Add the green beans and toss everything together. Pour in the wine and bring to a simmer. Cover and cook for approximately 45 minutes, or until the beans are cooked to the texture you like.

 

To serve, add cinnamon and season with Himalayan sea salt and pepper, and squeeze a little fresh lemon juice over it.

 

This dish tastes really yummy over rice or sprouted quinoa. It can also be used as a spaghetti “sauce,” or simply enjoyed on its own like we did.

 

It is great accompanied by any lamb or Mediterranean dish.

 

*Vegan

*Organic

*Gluten free

*Cooked with love <3

 

I will surely be making this dish again in the future! I may also bring in some “secret” Lebanese family spices and tweak it to taste just like Grandma’s :) 

 

Questions? Comments?

Contact me: andrea@lloveraholistic.com

 

 

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