Lebanese-Style Braised Beans Recipe

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 Coles Bakery Stone Baked Light Rye Sourdough Vienna Lebanese-style braised beans recipe
Lebanese-style braised beans

A slow-cooked side that is worth the wait.

To Prep 0:10 | To Cook 1:10 | INGREDIENTS 11 | DIFFICULTY EASY | SERVINGS 4


1/4 cup extra virgin olive oil
1 brown onion, sliced
3 garlic cloves, thinly sliced
2 roma tomatoes, finely chopped
1 1/2 tablespoons tomato paste
600g green beans, trimmed
400g can Coles Brand Chickpeas, rinsed, drained
1/2 teaspoon Coles Brand Allspice
1/2 teaspoon smoked paprika
Flat-leaf parsley leaves, torn, to serve
Coles Bakery Stone Baked Light Rye Sourdough Vienna, to serve


Step 1 Heat the oil in a large saucepan over medium heat. Cook the onion and garlic, stirring, for 5 mins or until softened. Add tomato and cook for 2 mins or until softened. Stir in tomato paste and ¾ cup water. Add the beans and chickpeas. Season and toss to combine.

Step 2 Bring to the boil over high heat. Reduce heat to low. Cook, covered, for 1 hr or until the beans are tender. Stir in the allspice and paprika. Increase heat to medium-high and simmer, uncovered, for 5 mins or until the sauce thickens slightly. Sprinkle with parsley. Serve with bread.

Coles – September 2014

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