Lebanese Beans
450 g of green beans
2 tablespoons of olive oil,
1/2 cup finely chopped onion,
1 tablespoon minced garlic,
a pinch of cinnamon
1/2 teaspoon of salt
1/2 teaspoon ground black pepper
2 tablespoons finely chopped mint leaves (can be replaced with dry),
1.5 cups finely chopped tomatoes,
1/2 cup diced chicken broth,
2 tablespoons of fresh lemon juice.
Heat the olive oil in a deep saucepan and fry the onion on it until it is soft, then add the garlic and fry for another 2-3 minutes. Add cinnamon, black pepper and mint, fry for another 2 minutes, stirring constantly. Add tomatoes, broth, lemon juice and beans. Salt the vegetables. Bring to a boil over medium heat, and then reduce the flame to the smallest. Cover the stewpan with a lid and cook the beans for 10-15 minutes until it becomes completely soft.
450 g of green beans
2 tablespoons of olive oil,
1/2 cup finely chopped onion,
1 tablespoon minced garlic,
a pinch of cinnamon
1/2 teaspoon of salt
1/2 teaspoon ground black pepper
2 tablespoons finely chopped mint leaves (can be replaced with dry),
1.5 cups finely chopped tomatoes,
1/2 cup diced chicken broth,
2 tablespoons of fresh lemon juice.
Heat the olive oil in a deep saucepan and fry the onion on it until it is soft, then add the garlic and fry for another 2-3 minutes. Add cinnamon, black pepper and mint, fry for another 2 minutes, stirring constantly. Add tomatoes, broth, lemon juice and beans. Salt the vegetables. Bring to a boil over medium heat, and then reduce the flame to the smallest. Cover the stewpan with a lid and cook the beans for 10-15 minutes until it becomes completely soft.
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