String beans have had a great impact on my childhood in Beirut. I remember my mom and others standing in front of a mountain of string beans, picking each one, inspecting and either dropping them into a bag or back onto the pile.
Can you imagine the work and the patience? I like doing this during the summer months at the farmer’s market. These little things become a tradition that gets passed down from generation to generation. Nothing beats this dish when string beans are in season and you bring them home straight from the farmer’s market to the stove.
Ingredients:
- 1 ½ pounds fresh string beans, trimmed and cut into one-inch pieces
- 1 (28 ounce) can whole plum tomatoes, roughly chopped
- 1 large onion, chopped
- 4 garlic cloves, sliced
- 1 cup chopped fresh dill
- Salt to taste
- Pinch of Aleppo pepper (optional)
Instructions:
- Heat the oil in a large frying pan that has a lid. Sauté the onions with some salt until soft and transparent. Add the string beans and cook for 5-10 minutes.
- Add the chopped tomatoes with the juices and garlic. Cover and reduce the heat, and cook until the beans become tender. Check the salt, sprinkle the fresh dill with Aleppo pepper.
Can be enjoyed warm or at room temperature
