Syrian-Style Braised Green Beans with Tomato and Olive Oil

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Fasoulia bil zeit is a beloved Syrian everyday dish where tender green beans are slowly simmered in ripe tomatoes and generous amounts of fruity olive oil. It is traditionally served warm or at room temperature as part of a mezze spread or alongside flatbread and rice. The gentle cooking allows the beans to soak up the bright, garlicky tomato sauce without losing their vibrant color.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 19 gFat
• 2.5 gSaturated Fat
• 22 gCarbs
• 8 gFiber
• 9 gSugar
• 5 gProtein
• 320 mgSodium
• 600 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 28 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the beans and base

• 1 lb fresh green beans, trimmed and cut into 2-inch pieces
• 1/3 cup extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 5 garlic cloves, minced

For the tomato sauce

• 2 medium ripe tomatoes, grated (about 1 cup pulp)
• 1 tablespoon tomato paste
• 1/2 cup water
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fine sea salt, plus more to taste

For finishing and serving

• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh flat-leaf parsley
• Warm pita bread, for serving

Directions

1. Heat the olive oil in a wide, heavy-bottomed pot or deep skillet over medium heat. Add the chopped onion and cook, stirring often, for 6 to 8 minutes until soft and lightly golden at the edges.
2. Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to let it brown.
3. Add the green beans, ground coriander, cumin, black pepper, and salt. Toss to coat the beans in the oil and aromatics, then cook for 3 to 4 minutes to lightly blister the skins.
4. Stir in the grated tomatoes and tomato paste until everything is well combined. Pour in the water, bring to a gentle simmer, cover, and reduce the heat to low.
5. Cook undisturbed for 25 to 30 minutes, stirring every 10 minutes, until the beans are very tender and the sauce has thickened to a silky, jam-like consistency.
6. Uncover and simmer for 3 to 5 more minutes to concentrate the flavors; splash in a little warm water if the sauce looks too dry or reduce further if too thin.
7. Off the heat, stir in the fresh lemon juice and adjust the salt to taste.
8. Sprinkle with chopped parsley and serve warm or at room temperature with warm pita bread.

Cook’s Notes

• Choose young, slender green beans for the sweetest flavor and tenderest texture; older beans can turn stringy.
• Grating the tomatoes against a box grater creates a velvety sauce without any chunky bits to disguise.
• This dish improves as it sits — make it a day ahead and reheat gently for deeper, mellower flavor.
• For a heartier main course, add 1 cup diced waxy potatoes in step 3 and extend the covered simmer by 10 minutes.
• Syrian cooks often use a generous glug of olive oil; do not be tempted to reduce it, as it carries the flavor and gives the dish its signature richness.

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