فاصوليا خضراء بزيت الزيتون

We wash the green beans thoroughly and trim the ends

We cut the green beans into small, even pieces.

We wash the tomatoes and chop them into small cubes

We pour a generous amount of olive oil into a wide skillet over medium heat.

We add whole garlic cloves (unpeeled or lightly crushed, but not minced) and sauté them briefly until fragrant, without letting them brown.

We add the chopped green beans and sauté them with the garlic and oil for about 5 minutes, until they become glossy and start to soften.

We add hot water just enough to partially cover the beans, cover the skillet, and let them cook over low heat until tender

Once the beans are partially cooked, we add the chopped tomatoes and stir everything well.

We season with salt, black pepper, and a pinch of dried coriander, and mix again.

We cover the skillet once more and allow the mixture to simmer until the tomatoes break down and the sauce thickens.

Add a bit of minced garlic, some fresh chopped coriander, and an extra drizzle of olive oil, then stir briefly.

Serve the green beans with olive oil hot, accompanied by fresh bread. It can also be served with yogurt, cucumber yogurt, and green chili peppers.