Today, Lebanese Green bean stew or « Lubyi» 🇱🇧 by @edithandherbert . Thank you Danielle for this delicious, vegan and gluten free dish. Danielle made hers low FODMAP which is something new I learned today 😄. See her version at @lowfodmaplebanese
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This is a very special recipe because Danielle’s mom would make this at least once a week. I like to think that cooking our loved one’s favorite dishes bring them back to the table. These are the most beautiful recipes- with memories. I decided to cut the lemons like my grandma did, so she could join, too.
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We also spoke about the explosion that happened in Beirut a few weeks ago. It continues to devastate Lebanon. Food prices are especially high and food banks could use our help. If you can donate, consider donating to @lebfoodbank and @lebaneseredcross . (Danielle has vetted them)
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Lebanese Green Bean Stew (Lubyi)
Ingredients (for 3-4)
* 1 lb. fresh green bean or 1 lb. canned, drained
* 1 onion, julienne
* 1 garlic clove, minced
* 1 cinnamon stick
* ¼ tsp. Allspice (optional)
* ¼ tsp. Cumin
* ¼ cup olive oil
* Salt and pepper
* ½ cup water
* 1-8oz. Can tomato sauce
Directions:
1. In sauté pan or medium saucepan, heat olive oil, onions and garlic for a few minutes or until slightly softened.
2. Then, add in green beans, tomato sauce, spices, salt and pepper. Add ¼ cup water. Bring to a simmer, then cover and let simmer 20-30 minutes, or green beans are fully softened. (About 20 minute for canned). Add more water if evaporates too quickly.
3. To serve, remove cinnamon stick. Top with parsley or toasted pine nuts. For traditional pairing, serve with rice or pita.
