Use olive oil and add lemon juice if you want to eat this cold.

Ingredients

　　1 onion, coarsely chopped

　　3 tablespoons vegetable or extra-virgin olive oil

　　4 cloves garlic, finely chopped

　　1 pound ripe tomatoes, peeled and chopped

　　1 pound green snap beans, topped and tailed and cut into 2 or 3 pieces

　　Salt and pepper

　　1 teaspoon sugar

　　Juice of 1/2 lemon (optional)

　　Fry the onion in oil till soft and golden. Add the garlic, and when the aroma rises, add the tomatoes and beans. Season with salt, pepper, and sugar, add water if necessary to cover the beans, and lemon juice if using, and simmer 15–20 minutes, or until the beans are tender and the sauce reduced a little.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf