Lebanese Green Beans with Tomatoes and Olive Oil Serves 4 1 1/2 Lb. green beans (preferably wide Romano beans) 5-6 medium size ripe juicy tomatoes diced (you can also use canned diced tomatoes about 28 oz petite diced tomatoes) 2 onions, chopped 3 garlic crushed garlic cloves Salt and pepper to taste Pinch sugar 1/2 cup olive oil
Over medium high heat, heat oil and sauté onions until they are golden, about 5 minutes. Add garlic and continue sautéing for 30 seconds. Add green beans, reduce heat to medium and cover pot. Cook for 20 minutes or so.(Keep stirring beans every couple minutes so the cook evenly.) Add the diced tomatoes, salt, sugar, and black pepper, cover and bring to a boil then reduce heat to medium low heat and cook for 20 minutes or until green beans are tender and cooked through.
Serve with pita bread as an appetizer, or serve over rice for a great vegan meal.