This recipe is my take on a simple Lebanese recipe – Yakhnit Lubiyeh. Traditionally the beans are cooked until very mushy. I don’t cook them for quite that long and sometimes add zucchini too. *Chermoula & Baharat are spice blends and although not traditional, I like the flavour they add to the dish.
2 tins of chopped tomatoes
1 large onion diced
6 garlic cloves roughly chopped
300g fresh green beans
Salt & pepper
*1 tsp chermoula or baharat (optional)
Lots of chopped fresh parsley (optional)
Trim a little of the fat off the chops if you want to. I don’t as I love the rich flavour it gives the sauce.
Serve with rice, cous cous or a baked potato with labneh! Enjoy…