A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Loubie Bzeit
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- #37907
Green beans cooked with tomatoes, onions, and a hefty dose of garlic make up a light yet satisfying Mediterranean meal.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 cups chopped onion
1/2 cup olive oil
2 pounds green beans, fresh or frozen
2 tablespoons minced or pressed garlic
2 cans (14 ounce size) diced tomatoes
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon dried basil
6 cloves garlic, crushed lightly
directions
One-pan cooking: Saute onions in olive oil over medium-high heat until light brown. If using fresh beans, rinse, shake dry and snip off stem ends and cut into bite-size pieces. Add beans to onions in pan and stir.
Add crushed garlic and saute over medium heat for 4 minutes. Add tomatoes and seasonings; stir, then simmer 10 minutes. Add whole garlic and cook 10 to 15 minutes or until garlic and beans are tender.
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nutrition data
259 calories, 19 grams fat, 23 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
May 28, 2017
Easy but delicious. I served it warm and loved it and will make again.
October 21, 2012
My Lebanese co worker gave me this recipe, and she is a vegetarian. I tried it, and it is WONDERFUL! I didn't expect a vegetarian recipe to be so tasty and filling. I added some spices I found in another recipe....allspice, cumin, and cinnamon, and they did add something. Thanks for posting....