Friday, July 3, 2009

Runner Beans with Tomato


Enjoy the Lebanese way of cooking Runner Beans with Tomato.

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion or 125 g, sliced
  • 800 g runner beans, trimmed and cut into 4 cm lengthwise
  • 8 cloves garlic, sliced
  • 2 medium tomatoes or 300 g, peeled and sliced
  • 2 cubes MAGGI® Vegetable Bouillon
  • 2 tablespoons tomato paste
  • 3 cups water or 750 ml
Preparation
  • Warm olive oil in a medium saucepan and sauté onion for 3 minutes or until onion is tender. Add the runner beans and stir over a medium heat for 10 minutes.
  • Add garlic and tomato and stir occasionally for 4 minutes or until tomato is tender.
  • Add MAGGI® Vegetable Bouillon cubes, tomato paste, water and bring to boil.
  • Simmer over low heat uncovered with occasional stirring for 50 minutes or until beans is cooked (add water if it’s needed).
Serving tips : This dish can be served cold or hot.

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