Faseolia Khadra Masriya (Egyptian Green Beans)

• Green beans 500g
• Tomato juice 2 cups
• Onion 1 large
• Garlic 3 cloves
• Ghee 1 tbsp
• Salt 1 tsp
• Black pepper 1/2 tsp
• Coriander 1 tsp

How to Make It

• 1

  Trim 500g of green beans and cut them into 3cm pieces, then finely dice 1 large onion.

• 2

  In a medium pot, melt 1 tbsp ghee over medium heat and sauté the onion until soft and golden, about 5 minutes.

• 3

  Add 3 minced garlic cloves and 1 tsp ground coriander to the onions, stirring for 1 minute until fragrant.

• 4

  Add the trimmed green beans to the pot and sauté them for 3-4 minutes to develop flavor.

• 5

  Pour 2 cups of tomato juice over the beans and season with 1 tsp salt and 1/2 tsp black pepper.

• 6

  Bring the pot to a simmer, then cover and cook over low heat for 25-30 minutes until the beans are tender.

• 7

  Remove the lid for the final 5 minutes if you prefer a thicker, more concentrated sauce.

• 8

  Serve warm as a side dish with vermicelli rice, or eat it as a main meal with warm baladi bread.