(Fasooleyah Khodra bi Zeit)
Saudi Arabia
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- 1 pound green beans, fresh or frozen (cut into pieces, or French-cut)
- 2 onions, chopped
- 2 tbsp. olive oil
- 1 serrano chili, seeded and chopped
- 1/4 cup water
- 1/2 tsp. salt
- juice of 2 lemons
- If you are using fresh beans, steam them until crispy-tender. Drain.
- Sauté the onions in the olive oil until softened and transparent.
- Add the drained fresh green beans or the frozen beans and the chili, stirring to mix well. Sauté for 2 minutes.
- Stir in the water and the salt and bring to a boil. Reduce the heat, cover, and steam for about 7 minutes, until the beans are tender. Uncover and raise the heat to evaporate as much of the water as possible.
- Toss with the lemon juice. Taste and adjust seasoning. Serve at room temperature or slightly chilled.
From "The Arabian Delights Cookbook" by Anne Marie Weiss-Armush
