My husband is Syrian also, and I have made this hundreds of times, both with fresh and frozen beans. I do it a little differently, though. (I don't like to cook with olive oil but use it at room temp only.) I sauté several cloves of garlic that I COARSELY chop or slice in a small amount of vegetable oil (like canola or coconut) then add the green beans, and about 1/3 - 1/2 cup of water, salt to taste and cover, cooking over medium until they're tender but not mushy. Then uncover for the last few minutes, (most or all the water should be evaporated), and serve with a generous drizzle of olive oil. By gently sautéing the garlic first, it intensifies the flavor and takes away the bite of raw garlic. Plus the flavor of olive oil on warm beans also makes the flavor of the oil shine through. We typically serve these slightly warm or room temp, but not typically hot. ENJOY!
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My husband is Syrian also, and I have made this hundreds of times, both with fresh and frozen...