By Ris Lacoste | Fine Cooking Issue 82
Servings: four to six.
This classic Lebanese dish is flavored with hints of cinnamon and allspice. It’s wonderful with any roasted meat but especially good with lamb.
1/4 cup extra-virgin olive oil
1 medium onion (about 8 oz.), halved lengthwise, trimmed, and thinly sliced lengthwise (about 2 cups)
1 lb. fresh green beans, rinsed well, stem ends trimmed
1/2 tsp. kosher salt; more as needed
1/4 tsp. freshly cracked black pepper; more as needed
2 cups canned diced tomatoes (from a 28-oz. can), drained
4 large cloves garlic, peeled and thinly sliced
1 tsp. granulated sugar
3/4 tsp. ground allspice
1/2 tsp. ground cinnamon
In a large (12-inch) skillet with a lid, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, 4 to 5 minutes. Add the green beans, salt, and black pepper, and stir well. Reduce the heat to medium low and cook, stirring occasionally, until the onions are caramelized and the beans start to soften and brown lightly, about 10 minutes.
Add the tomatoes, garlic, sugar, allspice, and cinnamon. Stir well, reduce the heat to low, cover, and cook, stirring occasionally, until the beans are very tender throughout, 15 to 20 minutes, or longer if a softer texture is desired. Season to taste with salt and pepper. Serve warm or at room temperature.