Cooked Romano Beans, with Garlic and Cilantro

I love this bean dish, it’s warm, soft plus I like the combination of cilantro and garlic. It is also a popular dish in the Lebanese cuisine. There are different kind of beans, for this dish we use the Romano Beans, also known as Borlotti Beans or Cranberry Beans; it’s streaked with red. This dish is eaten with pita bread. The recipe calls for:

• 1 cup of Romano Beans, soaked in water overnight
• 5 garlic cloves, crushed with a garlic presser
• 2 tbsp vegetable oil
• half bunch cilantro, finely chopped
• 2 tbsp tomato paste
• water
• salt and pepper

Get rid of the soaking water; put the beans in a large pan to boil, with enough water to cover the beans; When the beans are almost done, over a medium-heat, in another sauce-pan, drizzle the oil, add the garlic, stirring for a minute then add the cilantro and let them cook a bit, lowering the heat. Then add the tomato paste, and let them cook. Taste the beans, they should be soft, well cooked; reduce a cup of the water if it’s a lot then add the garlic-cilantro sauce, stir and let simmer like 15 minutes, season with salt and pepper. Serve the dish with spring onions, green bell pepper, radish, and pita bread. Enjoy.