Loubieh bi Zeit (Green Beans in Tomato Sauce)

Heat the olive oil in a deep frying pan or wok over medium-low heat. Sauté the onions for 2 minutes until softened.
3 Tbsp EV olive oil
Add the garlic, stir for 30 seconds, then tip in the beans, allspice, paprika, salt, and sugar. Stir well and fry for 2 minutes. Even the frozen ones, no need for extra time.
1/4 tsp allspice, 1/2 tsp hot smoked paprika, ¼ tsp salt, ¼ tsp of sugar
Increase the heat to medium and pour in the passata, water and sundried tomato paste and stir well. Bring to a simmer, then reduce the heat to low and leave to simmer, uncovered for 5 - 10 minutes, depending on how well done you prefer your beans to be. 5 minutes will give beans that are cooked but still with a strong crunch to them.
** If your beans are thick, you may need more time.
250 ml passata, 125 ml water, 2 Tbsp sundried tomato paste
When done, sprinkle in some freshly ground black pepper, stir, and check seasoning. I sometimes find that a little more sugar is needed to round off the flavour.
freshly ground black pepper
Finish off with the olive oil, just a little lemon juice and the pasrley and chilli flakes if you like. Serve immediately or as described in the article above.
1 tsp lemon juice, 2 Tbsp EV olive oil, 3 stalks parsley, finely chopped, ¼ tsp Aleppo pepper (or any chilli flakes)