Epiphany for Lubiyeh (Loob-yeh)
Two thoughts crossed through my mind. First, I had an unfortunate realization this morning that I was shamefully absent from this beloved channelization for food for over two months. For that, I am greatly apologetic. Second, I have these recipes that I’ve been recording without actually posting them. How selfish is that? My point about Brian and my conversation comes back to this. Since starting my job, I felt an entitlement to be lazy with my passions. I reduced my presence in the kitchen, haven’t stroked a paintbrush and very rarely play the piano. If it wasn’t for Brian, I would probably not be writing this at this moment. He inspired me to stay true to my roots and not let my job (as fortunate as I am for it) define me- And for that, I’m grateful.
So here we are! The people who know me the best will tell you that if I had to choose a vegetable (which sounds dreadful) I would probably choose the green bean–Arabic translation is Lubiyeh. This delicious, nutritious and versatile little string bean provides for many different recipes. Nothing is better than having guiltless pleasure in something…yes, I’m still referring to green beans. Below is a recipe that has been with my family for…Oh gosh I don’t know how many years, but it’s a sure dish that is fun, easy and positively delicious!
Servings: 1 hungry Lebanese family (7-10)
Prep time: 2 minutes
Cook time: 35 minutes
-5 lbs fresh or frozen green beans. DO NOT USE CANNED GREEN BEANS! You will regret it.
-14.5 oz diced tomatoes (canned)
-4 sliced cloves of garlic
-1 med-large onion
-5 tbs extra virgin olive oil
-salt to taste
1. Slice onion in fine slices
2. Drizzle half the olive oil in a pot
3. Toss the onions and garlic in the pot. Cook on medium heat
4. Stir frequently allowing the garlic and onions to slightly caramelize
5. Add the tomatoes and green beans and stir carefully to cook evenly