Easy Middle Eastern Green Beans
This dish is inspired by a Lebanese dish called loubieh. It’s simply green beans and grape tomatoes cooked with a just-right amount of extra-virgin olive oil and seasoned with cinnamon and sea salt. It comes together quickly and can easily be made while the rest of your meal cooks. Pair it with a simple protein dish, like this Balsamic Glazed Salmon, for a quick and easy weeknight dinner.
Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN
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- Prep time
- 6 min
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- Cook time
- 12 min
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- Servings
- 2 Servings
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- Serving size
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1 1/2 cups
Ingredients
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extra virgin olive oil
- 2 tsp
- 2 tsp
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fresh green beans (stem ends trimmed)
- 8 oz
- 227 g
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grape tomatoes
- 1 cup
- 1 cup
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ground cinnamon
- 1/4 tsp
- 1/4 tsp
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salt
- 1/8 tsp
- 1/8 tsp
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Directions
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Heat the oil in a large nonstick skillet over medium heat. Add the green beans and tomatoes, cover, and cook until the green beans are tender yet crisp and the tomatoes are fully softened, about 10 minutes. Toss with tongs a couple of times throughout the cooking.
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Sprinkle the vegetables with the cinnamon and salt. Toss to combine, and then serve.