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Fasoulia mtabbalé secret seasoning – vegan Lebanese butter beans

Posted on March 8, 2016 | 3 comments

Lebanese mezze are so versatile. You can serve them as appetizers, side dish or even main dish. All depending on how and with what. During lent, this vegan butter beans mezze (fasoulia mtabbalé) is served with bread or potato to be a main dish.

For 1kg butter beans, boiled until tender (yields 4 servings) you need for seasoning:

2 lemon juice
1 garlic clove minced
3/4 cup olive oil
salt to taste

Apparently it’s a very easy and quick dish to serve. You boil the beans until tender and you mix with the seasoning ingredients. BUT! there is an astuce to tell you about, that gives the deep flavor and richness. It’s not a secret ingredient but the way you prepare the seasoning!

When you mix lemon, garlic, oil and salt, take from the beans (half cup almost) and mash it to become like a puree and add it to the seasoning. It gives it a thick texture and coat the beans perfectly when mixed. This way you will taste the deep flavor of seasoning in each bite.

One more thing to mention, prepare the fasoulia mtabbalé at least two hours before serving to absorb the seasoning. Serve it at room temperature or cold. Enjoy!

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3 Comments

Posted in appetizers & salads, main dish

Tagged appetizer, easy recipe, fasoulia mtabbale, how to do, jaymmy, lebanese dish, marmite et ponpon, mezze, recipe, traditional food, vegan, vegan butter beans

loubyeh bi zeit – vegan flat green beans

Posted on November 13, 2014 | 7 comments

loubyeh bi zeit (loubyeh = green beans, bi zeit = vegan) is a typical lebanese dish. Presented at room temperature as mezze or warm as a main dish accompanied by lebanese bread. It’s one of the wholesome dishes without the aid of the meat. Beans are a healthy option as they are very low in calories, high in fiber and great antioxidants. Usually this dish is prepared with fresh flat green beans.

This rich and deep flavored dish is done with few ingredients. Beside the green beans the rest is considered from the essentials of the levantine and specifically lebanese cuisine. You need:

1 kg flat green beans, wash and trimmed from both ends and cut in half if they are too long.
400g peeled and diced tomato
3 medium onion diced roughly
5 garlic cloves crushed (plus one whole garlic bulb)
3 tbsp olive oil
1 1/2 cup water
salt to taste

Cook the onion and garlic in olive oil until tender and fragrant then add the diced tomatoes. If you like the deep taste of tomato you can add one tbsp of tomato paste, it will give the savory flavor.

Cook for only one minute before adding the green beans and water. Do not forget to put the garlic bulb if you are garlic lovers, the cloves will end up tasting as if caramelized. For me loubyeh bi zeit served by my mother and grandmother comes always with this beautiful bulb (sometimes more than one). Actually i don’t know if i really like it but i always eat it without thinking! It’s like a tradition. But I am sure i like how it looks in the plate 🙂

When it starts to boil bring the heat to low, cover the pot and let it simmer for 20 mns. Remove the lid and turn up the heat to medium high. Let the liquid evaporate and then saute the vegetables until the tomatoes form a thick coating around the beans (about 10 minutes).

Serve it at room temperature or warm as you desire. Eat like a lebanese and try it with raw onion and lebanese bread!