Green Beans over Vermicelli Rice

Stewed green beans with tomatoes is a classic Lebanese dish. I grew up eating this year-round, but it’s especially delicious in the summer when the tomatoes and green beans are in season. My dad’s recipe is pretty straightforward but so full of flavor, and I love to serve it on a big pile of fluffy vermicelli rice. One of the best parts is that while it’s delicious fresh out of the pan, it tastes equally good at room temperature a few hours later, making it an ideal make-ahead meal.

RICE & VERMICELLI

1. Melt butter in a medium saucepan over medium heat.
2. When melted and bubbling, add vermicelli and cook, stirring frequently, until vermicelli is golden brown, about 5 minutes. Keep an eye on it and stir it often, as vermicelli can burn very easily.
3. Once golden brown, add in rice and stir. Toast rice for 3 minutes.
4. Add water and salt and bring to a boil.
5. Reduce heat to low, cover and cook for 20 minutes.

STEWED BEANS

1. Heat olive oil in a large sauce pan over medium heat.
2. Add the onion and a pinch of salt and cook, stirring frequently, until the onion is translucent and just starting to caramelize in some places, about 5-7 minutes. If your onion is browning too quickly, turn the heat down.
3. Add your garlic and cook for 1-2 minutes, just until very fragrant.
4. Add in your tomato paste and stir to combine, then add in your bell peppers, tomatoes, and tomato sauce.
5. Season generously with salt.
6. Bring everything to a boil then reduce heat to low and cook covered for about 20 minutes, until the green beans are soft.
7. Stir every few minutes to ensure nothing sticks or burns. Serve over rice and enjoy.