Romano beans are like broad flat green beans, and while they're full of flavor, they can get pretty tough and stringy when they're fully mature. That's why I like cooking them much longer than I usually would for a fresh vegetable. Loubieh Bi Zeit (green beans in olive oil) is one of my favorite ways to prepare, but the recipe makes for a fantastic base to improvise in other flavors.

Today I turned it into a delightful curry that I finished off with some strained yogurt. It's a far cry from pretty, but what it lacks in aesthetics, it more than compensates for in flavor.

It takes about half an hour to make, but the beauty of this dish is that you can start with just the olive oil in the pan and add the aromatics as you chop them. Then you just need to fry these, occasionally stirring while you chop up the Romano beans. Finally, while the beans fry, you can chop up the tomatoes. This basically eliminates the prep time as you're prepping while you cook.

I ended up serving this with a side of pilaf, but it would be fantastic sopped up with your favorite flatbread.

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