I’ve been contemplating posting this recipe for quite some time. It’s one of those recipes you can make anytime of the year, great with fresh summer green beans or a warm beautiful dish for the holidays.
Traditionally this dish is served cold because the flavors are more intense but I love it hot and steamy.
Loobi can be served as a side dish or on it’s own scooped up with torn pieces of Arabic bread or lavash, a sliver of fresh onion tucked in and life is good.
Click here for yet another cringe worthy video on how simple and easy this recipe is.
1/4 C Olive oil
1 med onion
1 to 1.5 lb Green beans
5 to 6 gloves of garlic
1 28 oz can whole tomatoes
salt and pepper
Heat olive oil in a pot and add onions only when the oil is hot. Sauté for a few minutes and add green beans, sear the beans with the onions until the beans are covered in olive oil and most have turned a bright green. Add garlic and stir. Pour the juice only from the canned tomatoes and mix, reduce heat to medium. Chop or squish the tomatoes with your hands and drop them in the pot making sure they are chopped or smashed well. Season with salt and pepper, cover and cook slowly on low for 45 min or until sauce is thick and the green beans are tender.
Variation: Add cubes of beef or lamb with onions and continue to follow the rest of the recipe as written. Serve over rice.