Fasouleh Green Bean Salad
2 cups green runner beans, fresh (cut into pieces)
2 onions, chopped
2 tablespoons olive oil
1 red chili, seeded and chopped
1/4 cup water
1/2 teaspoon salt
juice of 2 lemons
Steam beans until crispy-tender. Drain. Saute the onions in the
olive oil until softened and transparent. Add the green beans and the
chili, stirring to mix well. Saute for 2 minutes. Stir in the water and
the salt and bring to a boil. Reduce the heat, cover, and steam for
about 7 minutes, until the beans are tender. Uncover and raise the heat
to evaporate as much of the water as possible. Drain. Toss with the
lemon juice.
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