Meera Sodha’s vegan Lebanese green beans and vermicelli rice recipe | The New Vegan

A full-flavoured, Lebanese tomato and bean stew bolstered by a double hit of carbs

My grandma likes her green beans cooked until they’re very, very soft.

For years, I thought this was due to her suboptimal dental situation, but a few weeks ago I realised it was actually all about taste. My u-turn came one summer’s night on London’s Edgware Road while inhaling a bowl of loubieh bi zeit: Lebanese green beans cooked slowly with onions, tomatoes and spices until they’ve completely surrendered.

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