Syrian Style String Beans with Tomato

Lucky me, I picked up some string beans from my CSA yesterday, and now I know what I’m going to break my fast on tonight! They’re just what I need after a full 25 hours of not eating; a light dinner (and a lot of fluids) instead of a feast that will make me feel sick afterwords.

We’ve showed you how we make Asian-style string beans, but these are more true to our heritage: Syrian-style! They’re almost as easy to make, and have just a bit more ingredients. Sometimes we like to eat them with rice for a light dinner, but they really work best as a side dish where the protein is the star of the meal (you may recognize that we made them to serve with lamb chops once).

Syrian String Beans


  • 1 lb. of string beans
  • about 4 cloves of garlic, diced
  • 1 4.5 oz. can of tomato paste
  • 1 teaspoon of cumin
  • 1/2 teaspoon of all spice
  • 1/2 teaspoon of Aleppo pepper
  • salt to taste
  • 1 cup of water, as needed


  1. Trim and wash the string beans. Heat oil in a large pan over medium heat and cook garlic for about 3 minutes.
  2. Add the string beans and stir to coat.
  3. Add the tomato paste and spices, mixing well.
  4. Reduce heat to low and cover, stirring often, and adding water 1 tablespoon at a time if the beans seem to be drying out or burning.
  5. Let cook for 30-45 minutes and serve. These make great leftovers to snack on, since they keep well and taste as great cold as they do hot off the stove.

2 responses to “Syrian Style String Beans with Tomato

  1. Love string beans, garlic, tomato paste and cumin so I’m pretty sure I’ll love these. It’s still too early for string beans in my CSA but when they do arrive, I’ll try this. I also appreciate that you used a food like this to break a fast. I think it’s much easier on your body.

  2. I just got stringbeans in my CSA, and am super excited to make this!

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