Lebanese Bean Stew Food

LEBANESE BEAN STEW

Steps:

• Soak the beans in water overnight. Drain and rinse.
• Cook the meat and garlic with olive oil in a pan.
• Once the meat is all browned, add the rest of the ingredients with the exception of the cilantro. Stir to deglaze the pan.
• Bring to a boil, add the cilantro, cover and simmer until the beans are fully cooked (between 30 and 40 minutes).
• You might need to add some water if it becomes too dry, so check on it every 10 minutes.
• Eat over cooked white rice.

LEBANESE GREEN BEAN STEW

Steps:

• Clip stem ends off green beans.
• Cut in half and rinse in cold water.
• Brown lamb cubes and onions in butter, or a little water.
• Add green beans and saute for 10 minutes.
• Add salt, spices, chopped tomatoes and water.
• Cover and simmer on low heat for 55 minutes, or until done.
• Serve with rice pilaf with sauteed pine nuts.

LEBANESE GREEN BEAN STEW

Steps:

• In a heavy bottomed skillet over medium heat, heat the olive oil, then add the cilantro, garlic and crushed red pepper; cook until the mixture is fragrant, about 1 minute.
• Add the tomato paste and cook together with the cilantro mixture until well combined and fragrant, about 1 minute. Add the diced tomatoes and water and stir until well blended to create a tomato broth.
• Reduce the heat to low, add the green beans, raw the chicken breast and bay leaves. Season with salt, pepper and 7 Spice and cook covered until the chicken is fully cooked, about 20 minutes.
• Remove the bay leaves from the pot and discard. Remove the chicken breast from the tomato broth, shred it and return it to the pot. Simmer for an additional 20 minute to allow the broth to thicken and flavors to settle.
• Serve over traditional Lebanese rice pilaf and sprinkle fresh cilantro for garnish.

LEBANESE BUTTER BEAN STEW (FASOLIA RECIPE | + VEGAN VERSION)

Steps:

• If you're using dried beans, first make sure to rinse and then leave them to soak overnight (at least 8hrs).Then, on the day of making the stew, you'll first need to prepare the beef (if using). You could also cook the vermicelli rice in advance or cook it while preparing the butter bean stew.
• Tinned beans: drain and rinse the beans well, then bring the beans to a boil with 4 cups of water in a deep pot over medium heat. Remove the white foam from the top of the beans, then add ½ tsp salt and one bay leaf. Then cover the beans loosely with a lid (to stop the beans from overflowing). Simmer for 10 minutes. Then drain and rinse once more before setting aside.Technically, the tinned beans don't need to pre-cook before being added to the main pan. I just do so for extra tender results and a little extra flavor. Alternatively, you can add the beans to the pan before adding the tomatoes to the pan and add the bay leaf and salt to the pan.Dry beans: after soaking them overnight, rinse the beans well, then add them to a deep saucepan with 6 cups of water. You can then follow the method above. However, you'll need to simmer the beans for between 20-30 minutes instead.
• Separate the cilantro leaves from the stems and finely chop the stems. Then, store the leaves back in the fridge to keep them "fresh" (we'll be using them at the end).
• Slice the garlic and, if you're using fresh tomatoes, chop roughly and add them to a blender to process into a thick "juice."
• In a large, deep pot (or Dutch oven), heat the oil. Then add the chopped garlic and sauté for just 30-40 seconds over medium heat.
• Add the tomato paste and mix in before adding the crushed coriander seeds. Stir once more, then sauté for two minutes.
• Add the chopped cilantro stems and stir before adding the tomato juice. Mix once more, then allow the mixture to simmer over medium-low heat for 10-15 minutes. During this time, it should reduce and thicken slightly.
• Add the cooked beef, beef stock, and beans to the pot. Then mix well, reduce the heat to low, and allow it to simmer for a further 10 minutes.For the vegetarian butter bean stew, add vegetable stock. You may also want to introduce extra fats with the addition of an additional tablespoon of olive oil. This will create a silky-smooth fasolia with a better mouthfeel.
• Add the salt and pepper (to taste), stir, and cook for two minutes before adding the lemon juice and removing the fasolia from the heat.
• Finally, add the cilantro leaves and gently fold them into the stew. Then serve it up along the sides of your choice.
• Store: allow the fasolia to cool, then store in an airtight container in the fridge for up to 5 days.Freeze: make sure to store the bean stew in an airtight container/s for up to 3 months. Allow it to thaw overnight in the fridge before reheating.Reheat: you can reheat the fasolia on the stovetop or in the microwave until heated throughout.

LEBANESE LAMB AND BEAN STEW

Steps:

• Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
• Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
• *A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).

LEBANESE STEW WITH RICE

Steps:

• In large bowl, rinse rice with cool water until starch is gone and water turns out clear.
• Repeat process with warm water.
• Drain completely, and add just enough HOT water to cover the rice.
• Set rice aside.
• In skillet, heat oil on high.
• Add beef and cook until browned.
• Add cinnamon and onion, saute until onions become brown and transparent.
• Add tomato and garlic, continue heating until garlic begins to cook.
• Transfer to large pot and add canned vegetables, potato, and tomato sauce.
• Cover and simmer on medium-low 45 minutes to an hour, or until potato is soft and beef is tender and cooked through.
• Reduce heat to low, set aside,.
• In large sauce pan, combine rice, water, oil and salt.
• Cook on medium for about 10 minutes, or until tender.
• Serve stew over bed of rice, enjoy with pita bread.

LUBEE (LEBANESE GREEN BEANS AND LAMB)

Steps:

• Heat butter and olive oil in frying pan over medium-high heat. Add lamb and onions and cook until lamb begins to brown and onion begins to turn translucent.
• Stir in garlic, cinnamon, salt and pepper. Reduce heat to low.
• Stir in green beans. Add tomatoes, tomato sauce and water. Cover pan and cook over low heat about 1 hour, or until lamb is tender.
• Serve over cooked rice.

LEBANESE-STYLE GREEN BEAN STEW

Steps:

• In a large saucepan, fry the onion in the oil for 2 - 3 minutes then add the potatoes and continue cooking for another 3 - 4 minutes, stirring frequently.
• Add the beans, sprinkle over the cumin and cayenne and mix well together.
• Whizz the tomatoes in a blender, then add the liquidized tomatoes to the pan; stir the contents, bring to the boil, cover and leave to simmer over a medium-low heat for about 15 minutes, stirring occasionally.
• When the beans and potato are tender and tomatoes have reduced to a thick sauce, test for seasoning, adding salt and pepper as required; serve immediately.