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.
- ¼ cup olive oil
- 300 grams onion finely chopped
- 200 grams red bell pepper finely chopped
- 15 grams garlic minced
- 1½ teaspoons salt
- 360 grams Romano beans cut into 1-inch pieces
- 425 grams tomatoes chopped
- 2 tablespoons curry powder
- ½ cup strained yogurt Greek yogurt or Labneh
- Add the olive oil, onions, bell peppers, garlic, and salt to a pot and fry the mixture over medium heat until the onions are soft and are starting to brown (10-12 minutes).
- Add the Romano beans and continue frying the mixture while you chop the tomatoes.
- Add the tomatoes and curry powder, and cover the pot with a lid. Turn down the heat and let the green beans simmer for 25-30 minutes or until the beans are nice and tender.
- To finish the curry, put the yogurt in a bowl and scoop in some curry. Stir the mixture together, adding a little curry at a time until the mixture is warm. This tempers the yogurt by bringing its temperature up. Then you can pour the mixture back into the pot and stir it together.
- Serve the curry with flatbread or rice.