Lebanese Green Bean & Tomato Stew
Silky green beans braised in garlicky tomato sauce with olive oil until they collapse into tender, umami-rich mouthfuls. Serve with a wedge of raw onion for a crisp, sharp bite.
- Total time
- 18 min
- Servings
- 2
- Calories
- 310
- Protein
- 8g
Ingredients
- 1 lb fresh green beans, trimmed
- 1 can (14.5 oz) canned crushed tomatoes
- 4 count garlic cloves, minced
- ¼ cup olive oil
- 1 count whole yellow onion (for serving)
- 1 to taste salt and pepper
Instructions
- 1
Heat olive oil in a large skillet over medium. Add minced garlic and cook 30 seconds until fragrant.
- 2
Add green beans and stir to coat with oil, about 2 minutes.
- 3
Pour in crushed tomatoes. Season with salt and pepper. Stir once.
- 4
Reduce heat to medium-low and simmer uncovered for 12–14 minutes until beans are very tender and sauce thickens.
- 5
Taste and adjust seasoning. Transfer to a bowl or plate.
- 6
Serve with a wedge of raw onion alongside for sharp, fresh contrast.
Tools you’ll need
- large skillet (10-inch or bigger)
- wooden spoon
- cutting board
- knife
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