Best Lebanese Green Bean Stew Recipes

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-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.

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