LOCATION: Recipes >> Vegetables >> I forget the proper name for these green beans (loubieh?), but they
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I forget the proper name for these green beans (loubieh?), but they
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are absolutely delicious. I have no exact measurements, but they're
difficult to screw up.
The first step is to make a sort of pesto from cilantro & garlic:
In a mortar and pestle make a paste by smashing garlic with salt
(approximately 1/4-1/2 tsp for about 3-4 cloves of garlic). Add
cilantro leaves and continue to pound until you make a nice green
paste. For 4 cloves of garlic, you can probably add close to two
good handfulls of cilantro leaves.
*This is a *terrific* way to store unused portions of cilantro.
Smash up all the cilantro with garlic & salt, pile onto a piece of
Saran wrap, roll into a tube & freeze. You can then slice of a
piece whenever you like.*
Pour olive oil into a pot and simmer the cilantro pesto over low
heat for a couple of minutes. Add your washed & snapped green
beans and simmer over low heat to desired doneness. Lebanese
generally like them pretty done.
Alisa Norvelle
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