Lebanese Braised Green Beans and Tomatoes by @thelebaneseplate

Lebanese Braised Green Beans and Tomatoes by @thelebaneseplate

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

25 min (COOK TIME: 25 min)

Easy

Ingredients

  • 1/4 cup olive oil
  • 1 red onion, thinly sliced
  • 3 cloves garlic minced
  • 400 g tin Mutti Polpa
  • 400 g green beans, washed, trimmed and cut in half lengthways
  • 1 teaspoons baharat (Lebanese seven spice mix)
  • 1 tablespoon Mutti passata
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Lebanese pita bread or a crusty loaf
  • leaves Fresh parsley
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Method

  1. Heat olive oil in a fry pan over medium heat. Add onions and garlic and sauté until onion softens.
  2. Add the can of Mutti Polpa, Mutti Passata, baharat, salt & pepper and fry for 2 – 3 minutes.
  3. Add green beans and bring the mixture to the boil then turn heat down to low and leave to simmer for a further 15 minutes, stirring occasionally.
  4. Serve green beans & tomatoes topped with fresh parsley leaves & a side of bread. Or for a modern twist, serve on a piece of toasted crusty bread topped with soft poached egg.

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Also made with: Polpa


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