About this recipe:I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast and easy vegan main for lunch or dinner that is surprisingly filling when eaten with pitta bread. It is also a flavourful side dish.
1 (500g) bag frozen sliced runner beans
4 tablespoons extra virgin olive oil
salt to taste
handful chopped fresh coriander
1 clove garlic, minced
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Method Prep:5min › Cook:25min › Ready in:30min
Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in colour. The idea is not to sauté them, but to let them steam in the moisture they release.
Add coriander and garlic to the beans, and continue to cook just until the coriander has started to wilt. Eat as a main course by scooping up with warm pitta bread or serve as a side dish.
These were the most delicious runner beans I've ever had! Not a pretty recipe, but so delicious. Never would have thought of coriander and runner beans together, but was absolutely delicious --I couldn't get enough of them, and they were excellent reheated the next day in the microwave! Will DEFINITELY add these to my veg. side dish favourites. Such simple ingredients and preparation, but a wonderfully complex flavour! - 07 Aug 2008