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Lebanese Green Beans

Lebanese Green Beans (Haricots verts libanaise)

This recipe for Lebanese green beans brings me back to a day in Paris, visiting the Louvre.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine French
Servings 6 servings

Ingredients
  

  • 1 cup onions yellow, white (use scallions for migraine diet)
  • 3 cloves garlic
  • 8 ounces tomatoes (if canned, no-salt-added)
  • 1 pound green beans French haricots verts if available
  • 1/2 tsp sea salt (omit for low-sodium diet)
  • 1/4 tsp white pepper
  • 1/4 tsp black pepper
  • 1/8 tsp cinnamon

Instructions
 

  • Wash the vegetables. Slice the onions very thinly.
  • Peel and finely mince the garlic.
  • Core and then chop the tomatoes.
  • Remove the tips and ends of the beans.
  • Heat 1 T. (15 ml) olive oil in a saute pan over medium-high. When the oil is hot, add the onions. Saute for one minute and then turn the heat down to medium. Add the garlic and sauté for about 6 minutes.
  • Add the tomatoes and spices and cook for 5 minutes more.
  • Add the beans and cook for about 3 minutes, until they are softened but not mushy. If you are using regular green beans, taste test them after 5 minutes.
  • The beans are best served cold the next day, after the flavors have developed.

Notes

Per serving:
  • 44 calories
  • 0 g fat
  • 0 g saturated fat
  • 0 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 195 mg sodium (8 mg sodium with salt omitted)
  • 293 mg potassium
  • 10 g carbohydrate
  • 4 g fiber
  • 3 g sugars
  • 2 g protein
  • 1 Weight Watchers Points Plus
If you want a smooth sauce, puree the mixture using a blender or an immersion blender before adding the beans. I used frozen French haricots verts from Trader Joe's. If you can't find them, you can use fresh or frozen regular green beans.