This recipe is considered a country dish in Lebanon. Delicious and flavorful it was hearty enough for lunch with just some pita bread but would also make a great dinner with grilled chicken.
1 lb. frozen green beans
2 large yellow onions
3 cloves garlic, minced
1/4 c. olive oil
1 Tbsp. apple cider vinegar
1 tsp. sugar (scant)
1/2 - 1 tsp. salt
1/4 tsp. red pepper flakes (optional)
7 oz. petite diced canned tomatoes
Heat the olive oil in the bottom of a large cast iron pot. Add the onions and cook over medium to low heat until caramelized. Caramelization takes a bit of time but you will be glad you did.
Once the onions are caramelized add the garlic. Saute for one minute before turning the heat to high and adding the vinegar. Let simmer for 3 - 5 minutes.
Add the sugar, salt, black pepper, and red pepper. Stir to combine and add the green beans. Cook and stir the green beans and onions for about 5 more minutes. Add the tomatoes and simmer for about 35-45 minutes or until the green beans are very soft.
Instapot: I did all of it in the instapot on saute. Once you add the tomatoes close the lid and place the steam valve on pressure. Cook on regular pressure for 16 minutes and then quick release and enjoy.