Lebanese Green Bean Salad Recipes

LEBANESE BEAN SALAD

Steps:

• Mix fava beans, chickpeas, white beans, parsley, olive oil, garlic, and lemon juice together in a bowl. Season with kosher salt and black pepper. Chill and marinate in refrigerator for at least 2 hours.

LEBANESE GREEN BEAN SALAD

Steps:

• Cut beans into or leave whole. Steam beans for about 5 minutes, or until tender. Drain well.
• Place beans in a large bowl with all remaining ingredients and toss well to combine.
• Chill at least 2 hours before serving.

SALATAH EL LOOBYEA (LEBANESE GREEN BEAN SALAD)

Steps:

• Combine all ingredients except the green beans to make a dressing. Let the onion marinate in the dressing for at least one hour (the longer, the better).
• Snap the ends from the green beans. If they're large, break them further so they're about the size of your index finger. Cook in boiling weater until tender, then drain.
• Mix with the dressing, being sure to coat the green beans well. Let cool and serve, or better yet, chill in the refrigerator before serving.

GREEN BEANS LEBANESE

Steps:

• Brown lamb and bones in hot oil in skillet.
• Add onions and saute until lightly browned.
• Add tomatoes, salt, pepper and allspice, mix well, and simmer for 10 minutes.
• Transfer to a large saucepan, cover, and cook slowly for 15 minutes, stirring occasionally.
• Add beans and hot water just to cover, and cook, covered, for about 30 minutes.
• Taste broth, and add more salt and pepper if needed.
• Continue cooking until beans are done.
• Uncover, and let liquid cook down if you prefer a less juicy dish.
• Tastes best if prepared a day ahead and reheated for serving.
• Pick out and discard bones before serving.

LEBANESE GREEN BEANS, LUBIE

Steps:

• In a large pot over low heat, sautee onions in olive oil with a little salt until very brown.
• To the same pan, add garlic, cumin and cinamon and sautee another 2 minutes.
• Add tomatoes in juice and cook until spice and onions have incorporated into the liquid.
• Add DRAINED green beans - cover and cook for at least 10 minutes.
• Add salt to tast.
• TOPPING While beans are cooking, toast pine nuts in a DRY sautee pan over medium heat. Be sure to turn them and watch closely as they burn quickly - about 2 minutes. Add cumin and olive oil and remove from heat.
• To serve place beans in large bowl and dirzzle pine nut mixture over the top.