Another fab recipe for Meatless Monday. Growing up in OK and TX I ate me some green beans- a lot of them- with a lil’ bacon and some salt! They are mighty delicious this way! While I love my green beans from my southern-midwestern roots, I REALLY like this other version. Lebanese lubia offers me my stewed green beans that I’m use to but seasoned a little differently- actually a lot differently- and they taste ah-mazing! I would’ve never thought cinnamon as a main spice on green beans would be good, but it is! It really is! If you’ve got about 20 minutes to prep this recipe and can hold off a little over an hour to devour it, then give it a whirl! It’s pretty versatile too. Eat it as a main over basmati rice, or a side dish, or stew beef or lamb with it. Whatever you want, just TRY it 
- 3 Tbsps. olive oil
- 1 lb. fresh green beans, ends trimmed, snapped in half
- 1 ½ cups onions, chopped
- 1 Tbsp. garlic, minced
- 2 Tbsps. tomato paste
- 1 (14.5 oz.) can petite diced tomatoes
- 1 ¼ cups water
- 1 ½ tsps. sugar
- 1 tsp. each coriander, salt
- ¾ tsp. cinnamon
- ¼ tsp. each baharat, black pepper, cardamom, cumin
- ¼ cup fresh cilantro, chopped
- Heat oil in a large sauté pan on medium heat. Add green beans, onions, and garlic and sauté 5 minutes.
- Stir in tomato paste, diced tomatoes, water, spices, and salt. Cover and reduce heat to low. Simmer 1 hour.
- Uncover and increase heat to medium-low. Stir in cilantro and cook 10 minutes more.
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