Lebanese Green Bean Stew Food

LEBANESE-STYLE GREEN BEAN STEW

Lebanese-Style Green Bean Stew image

This recipe comes from Leah Leneman's book "Easy Vegan Cooking". I haven't made this yet, but unlike other green bean dishes I've tried, this one includes potatoes. It also has a good quantity of cumin, which is one of my favourite spices. Leah suggests this is served a main dish, with crusty wholewheat bread or pitta bread; and that is how I will be serving it. Recipe posted for the Zaar World Tour 2005

Provided by Mrs B

Categories Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 medium onion, chopped
3 tablespoons vegetable oil
1/2 lb potato, peeled and chopped into small pieces
3/4 lb green beans, topped and tailed (long beans cut in half)
2 teaspoons ground cumin
1 pinch cayenne pepper
1 (14 ounce) can tomatoes
salt & freshly ground black pepper, to taste

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.

LEBANESE GREEN BEAN STEW

Lebanese Green Bean Stew image

Make and share this Lebanese Green Bean Stew recipe from Food.com.

Provided by Dancer

Categories Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs fresh green beans
1 -1 1/2 lb cubed lamb
2 chopped onions
3 tablespoons butter
3 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1 (28 ounce) can whole tomatoes or 3 large ripe fresh tomatoes, chopped
2 cups water

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

Lebanese Green Bean Stew image

This Lebanese green bean stew is a one-pot meal made with chicken, tomatoes, and aromatic spices. It's a full-bodied meal! Serve over rice or on its own.

Provided by Yumna Jawad

Categories Entree Main Course Main Dish

Time 40m

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
¼ cup fresh cilantro chopped (plus more for serving)
4 garlic cloves minced
¼ teaspoon crushed red pepper
6 ounces tomato paste
2 15- ounce canned diced tomato
4 cups water
20 ounces frozen short cut green beans
1 pound chicken breasts
2 bay leaves
1 ½ teaspoon salt
½ teaspoon black pepper
1 teaspoon 7 Spice

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.

Nutrition Facts : Calories 149 kcal, Carbohydrate 12 g, Protein 15 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 36 mg, Sodium 625 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving

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