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Green Beans with Tomato and Olive Oil

Green Beans in Olive Oil
Green beans and tomatoes cooked in olive oil is a classic Mediterranean dish that is packed with flavor and nutrients. This simple yet delicious dish is made with fresh green beans and ripe tomatoes, cooked in olive oil with garlic, onions, and a blend of herbs and spices. It is a great option for Ramadan, when Muslims fast from dawn until sunset, because it is high in fiber, vitamins, and minerals, and can provide sustained energy throughout the day.
Green beans are a rich source of vitamin C, vitamin K, and fiber, all of which can help support the body during the fasting period. Tomatoes are also high in vitamins A and C, as well as lycopene, an antioxidant that has been shown to have anti-inflammatory and anti-cancer properties. Olive oil, which is used to cook the dish, is a heart-healthy fat that is rich in monounsaturated and polyunsaturated fats, which can help lower cholesterol levels and reduce the risk of heart disease.
In addition to its nutritional benefits, green beans and tomatoes cooked in olive oil is a delicious and versatile dish that can be served as a side dish or as a main course. Its rich and savory flavors can help satisfy the appetite and provide a burst of energy, making it a great choice for breaking the fast during Ramadan.
Overall, green beans and tomatoes cooked in olive oil is a healthy and delicious dish that can provide numerous benefits during Ramadan and beyond. Its combination of fresh vegetables, healthy fats, and flavorful herbs and spices make it a nutritious and satisfying addition to any meal.
Prep Time 15 minutes
Cook Time 45 minutes
Course Appetizer, Salad
Cuisine Lebanese, Mediterranean, Middle Eastern
Servings 4


  • 450 g Green Beans trimmed and cut into 1 inch pieces
  • 1 Onion, Large chopped
  • 4 cloves Garlic minced
  • 2 Tomato, Large diced
  • 1/4 cup Olive Oil
  • 1/4 cup Water
  • Salt and Pepper to taste
  • Lemon Wedges to serve


  • In a large skillet, heat the extra-virgin olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is soft and translucent about 5-7 minutes.
  • Add the diced tomatoes, salt, and pepper to the skillet. Cook until the tomatoes have released their juices and the mixture has thickened slightly about 10-15 minutes.
  • Add the green beans to the skillet and stir well to coat with the tomato mixture. Pour the water over the green beans and cover the skillet with a lid. Cook until the green beans are tender, occasionally stirring for about 20-25 minutes.
  • Once the green beans are tender, remove the lid and continue cooking until most liquid evaporates about 5-10 minutes.
  • Remove from heat and let cool slightly. Serve warm or at room temperature, garnished with lemon wedges.
Keyword appetizer, Green Beans, Iftar, ramadan, salad, Tomato

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