Ingredients 2 tablespoons vegetable oil, preferably canola
1 large onion, thinly sliced
12 garlic cloves, 6 minced
1 1/2 teaspoons sweet paprika
1/4 teaspoon cayenne pepper
1 1/2 pounds green beans
One 16-ounce can diced tomatoes
Salt and freshly ground black pepper
Directions
In a large, deep skillet, heat the vegetable oil. Add the sliced onion and cook over moderate heat until translucent and softened, about 8 minutes. Add the minced garlic, paprika and cayenne pepper and cook, stirring, until fragrant, about 2 minutes. Add the green beans and 6 whole garlic cloves and cook for about 2 minutes, tossing to coat the beans.
Pour the diced tomatoes and their juices into the skillet and bring to a boil. Reduce the heat to low, cover the skillet and simmer, stirring occasionally, until the green beans are very tender, about 40 minutes. Season the braised green beans with salt and pepper. Transfer them to a platter and serve warm or at room temperature.
Description
This recipe originates from Lebanon. It is great for the garlic lovers.
Servings
8
Notes
I found this searching for Passover side dishes that fit with all of the traditional dishes and this fits the bill. It also provides a dish for the vegetarians and vegans that we welcome to our table. Be aware of all of the garlic.
Source
This recipe was posted on the Facebook group " We Love Jewish Food" by a group member Howard Waz.
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