Lebanese Green Beans with Tomatoes (Loobyeh)

We really enjoyed this meal of a cool fall evening. The flavors are mild, yet with enjoyable spiciness. It is a traditional Lebanese recipe, easily adapted to be vegan using the TVP medallions.

Lebanese Green Beans with Tomatoes (Loobyeh)S

Serving Size: 4

Ingredients:

  • 6 ounces dried dried TVP medallions or large chunks
  • boiling water
  • 1 tablespoon cooking oil
  • 4 cups green beans, ends trimmed off and cut into 2″ pieces
  • 1 15 ounce can crushed tomatoes
  • 1 can tomato paste
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • salt and pepper to taste
  • served on white rice
  • chopped parsley as garnish

Directions:

  1. Place the dried TVP medallions or chunks in a bowl.
  2. Bring a pot of water to boil and pour the boiling water over the TVP.
  3. Allow the TVP to swell for 10 minutes.
  4. Wash the green beans.
  5. Cut the ends from the beans and cut them into 2 inch pieces.
  6. Place the green beans in a steamer and steam al dente.
  7. Chop the onion and mince the cloves.
  8. Heat the oil in large frying pan,
  9. Add the onions and sauté until glassy.
  10. Be sure to start cooking your rice at this point. (You will want enough rice for 4 servings).
  11. Add the can of crushed tomatoes and the can of tomato paste.
  12. Add the cumin, cinnamon allspice and stir well to mix.
  13. Add the steamed green beans and the TVP pieces.
  14. Season with salt and pepper.
  15. Serve the meal over a bed of white rice, garnished with chopped parsley and plain non-dairy yogurt.