If using fresh beans, wash, snap of dry ends, and snap or cut to desired length. Steam green beans until crisp-tender (skip this step if frozen). Saute onion with olive oil in large pan until browned, deglaze pot with about 1 Tablespoon water. Add remaining ingredients and beans. Simmer over low heat until beans are tender. Serve plain, or over rice.
Host, Girl Scout/Guide Leaders Forum
When we asked Amanda for permission to post her recipes, she replied, "Please give additional credit to Vivian C. (my mom-in-law), she's taught me most of what I know about Lebanese cooking."
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