One year we traveled to the city of Jeddah for Eid (Muslim holiday). All of the hotels were packed, with no place to stay, 8 kids and over 500 miles separating us from home, we were fortunate to have old friends insist on housing us for the week.
This beautiful family was from Algeria but had lived in the United states for years before moving to Saudi. The mother was a lovely lady and an excellent cook. During this festive week she made many delicious foods including these green beans and her version of traditional Couscous. I was fortunate enough to be invited into her kitchen to watch and learn! I have no idea if these green beans are an Algerian dish but she said they were something she grew up eating in her household. In her recipe she used butter but I am using olive oil instead. This special trip to Jeddah was nearly 16 years ago and these green beans are still a family favorite.
1 pound fresh green beans, washed and trimmed
2 cups potatoes peeled and cubed
7 cloves garlic peeled and sliced
Salt and pepper to taste
Vegetable oil for deep frying
Boil green beans in a pan of water for 15 minutes or until desired tenderness, drain. Deep fry cubed potatoes until golden brown and drain on new, clean paper towels. You can also bake the potatoes in the oven if you prefer this method.
Meanwhile, peel, and slice the garlic. Place olive oil and garlic in a large pan and turn heat to medium low. Saute the garlic until light brown and add the drained potatoes, gently add the green beans and toss. Cover and let this simmer, season with salt and pepper and serve.