Years and years ago, my husband, Jamie, and I used to go to a favorite Lebanese restaurant where they served something called fassoul. I tried to imitate it at home and often came close. I had forgotten all about it until this recipe floated under my nose a few weeks ago, and with our garden being loaded with green beans, I made note of it. This is a good dish for fresh beans in summer and for canned or frozen in winter, and this year there are going to be a lot of frozen beans in our lives.
I recall that there was the slightest hint of cinnamon in the restaurant beans so I have added that in the recipe, too.
Overall the recipe is very easy. It flies a little in the face of current culinary convention that leaves beans and other vegetables a little crisp. Tender beans are really nice for a change. We grow a sort called Nor’easter, a flat Italian-style bean which I used, but really any old green beans will be good.
Middle Eastern Green Beans
Yields 6 servings.
¼ cup olive or vegetable oil
1 large onion chopped
2-3 cloves garlic minced
½ green bell pepper
2-3 full-size tomatoes, chopped or 2 cups canned
1 pound green beans, ends off, and snapped
½ teaspoon cinnamon
Salt and pepper to taste
Cook onions, garlic, and pepper in oil, until they soften slightly. Add tomatoes. When they are hot through, add green beans, cinnamon, salt and pepper, and cook all together until the beans are tender.
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