Bean And Green Herb Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEAN AND GREEN HERB STEW



Bean and Green Herb Stew image

This is inspired by a famous Persian stew that is traditionally made with chicken and kidney beans. I came across a vegetarian rendition of the stew in Louisa Shafia's wonderful new book, "The New Persian Kitchen." Louisa uses tofu in her stew; I'm just focusing on the beans, herbs and spinach.It's crucial to cook red kidney beans thoroughly, because they contain a naturally occurring toxin called phytohemagglutinin that causes extreme intestinal distress but is reduced to harmless levels when the beans are boiled for a sufficient amount of time (10 minutes is sufficient, according to the Food and Drug Administration, but of course beans require a lot more cooking than that to soften). You should not cook them in a crockpot because the temperature may not be high enough to destroy the toxin, and you should discard the soaking water.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 13

1 cup red kidney beans (either the small or the larger, more elongated variety), soaked for 4 hours or longer in 1 quart water
1 bay leaf
2 large onions, 1 cut in half, the other thinly sliced
Salt to taste
3 tablespoons extra virgin olive oil or grapeseed oil, plus additional olive oil for drizzling
4 garlic cloves, minced
1 generous bunch spinach (about 3/4 pound), stemmed, washed thoroughly and coarsely chopped, or 2 6-ounce bags baby spinach
1 cup tightly packed, coarsely chopped flat-leaf parsley
1 cup tightly packed, coarsely chopped cilantro
1 cup thinly sliced scallions (2 bunches)
2 dried limes (available in Persian markets), soaked in hot water to cover for 15 minutes (optional) (place a small plate over the limes to keep them submerged)
Freshly ground pepper
Fresh lemon juice for serving

Steps:

  • Drain the kidney beans and rinse. Place in a large saucepan and add 1 quart fresh water. Bring to a boil over medium-high heat and skim off any foam. Add the bay leaf, halved onion, 1 of the garlic cloves, and salt to taste. Reduce the heat to low, cover and simmer 1 hour. Remove the bay leaf and halved onion and discard.
  • Meanwhile, heat 3 tablespoons oil over medium heat in a heavy soup pot or Dutch oven and add the sliced onion. Cook, stirring often, until it begins to color. Turn the heat to low, add a generous pinch of salt and continue to cook, stirring often, until the onion is dark brown and has melted down to about half its original volume, about 20 minutes. Stir in the remaining garlic and cook, stirring, until it is fragrant, about 30 seconds. Add the beans with their broth and bring to a simmer. Simmer, partly covered, for 30 to 60 minutes, until the beans are tender. Taste and adjust salt.
  • Add the spinach by the handful, stirring until wilted before adding the next handful, until all of the spinach has been added. Stir in the herbs and scallions. Using a needle, pierce the limes in a few places and add them along with 1/2 cup of their soaking water (if you aren't using the limes, just add an additional 1/2 cup water). Simmer for 10 to 15 minutes, until the greens and herbs are tender but still bright. Taste and adjust salt. Add pepper. Remove the dried limes before serving.
  • Serve with lemon wedges and squeeze fresh lemon juice into each bowl.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 1 gram, Carbohydrate 49 grams, Fat 1 gram, Fiber 13 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 742 milligrams, Sugar 7 grams

BLACK-EYED PEAS WITH CHARD AND GREEN HERB SMASH



Black-Eyed Peas With Chard and Green Herb Smash image

This is a super-quick stew which has its roots in Palestine. Pick your chard color here-the clean green Swiss or the sweet-shop-neon rainbow chard. It is not often that one vegetable provides such a bouquet of options. Sometimes, I like to top this with tahini for an extra layer of flavor.

Provided by Anna Jones

Categories     Pea     Stew     Soup/Stew     Chard     Cilantro     Walnut     Vegan     Vegetarian     Wheat/Gluten-Free     Dinner

Yield Serves 4

Number Of Ingredients 21

For the peas:
1 leek
1 tablespoon coconut oil or olive oil
2 cloves garlic
A good pinch of chile powder or chopped dried chile
1 (14-ounce/400-g) can black-eyed peas
1 teaspoon vegetable stock powder or 1/2 stock cube
A good grating of nutmeg
1/2 unwaxed lemon
7 ounces/200 g bunch Swiss or rainbow chard
Sea salt and freshly ground pepper
For the herb smash:
A large bunch of cilantro
2 green chiles
2 cloves garlic
1 ounce/30 g shelled walnuts
1 tablespoon runny honey or maple syrup
1 tablespoon good olive oil
Juice of 1/2 a lemon
Sea salt and freshly ground pepper
Rice or flatbreads, to serve (optional)

Steps:

  • Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.
  • Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet. Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown. Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup/200 ml of hot water from the kettle and bring to a simmer. Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so. Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side.
  • Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.
  • Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. If you're really hungry, some rice or flatbread would go well alongside.

LAMB STEW WITH GREEN BEANS



Lamb Stew with Green Beans image

This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!

Provided by Kathy Bezemes Walstrom

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h

Yield 12

Number Of Ingredients 13

3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1 (8 ounce) can tomato sauce
3 cups hot water
2 pounds fresh green beans, trimmed
1 tablespoon chopped fresh parsley
½ teaspoon dried mint
½ teaspoon dried dill weed
1 pinch ground cinnamon
1 pinch white sugar
salt and pepper to taste

Steps:

  • Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
  • Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 7.8 g, Cholesterol 81.6 mg, Fat 27.9 g, Fiber 3.2 g, Protein 20.6 g, SaturatedFat 11 g, Sodium 271.9 mg, Sugar 2.7 g

KHORESH-E GHORMEH SABZI (PERSIAN HERB, BEAN AND LAMB STEW)



Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew) image

There are three essential elements to this khoresh, or stew, which is often called Iran's national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn't the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don't be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.

Provided by Samin Nosrat

Categories     meat, soups and stews, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 15

1 1/2 pounds lamb shoulder or beef chuck, trimmed and cut into 2-inch pieces
1 heaping teaspoon ground turmeric
Fine sea salt and freshly ground black pepper
1/2 cup dried kidney beans
3 tablespoons plus 1/4 cup extra-virgin olive oil
1 large yellow onion, thinly sliced
1 pound Italian parsley (about 3 large bunches)
1 pound cilantro (about 3 large bunches)
2 bunches chives
1 bunch scallions, roots trimmed
1 tablespoon dried fenugreek leaves
4 Omani (dried Persian) limes, rinsed and punctured multiple times with a fork
1/4 teaspoon crumbled saffron threads
Polo Ba Tahdig (Persian Rice With Bread Crust), for serving
Mast-o Khiar or plain yogurt, for serving

Steps:

  • In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
  • Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes.
  • In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.
  • Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.
  • In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.
  • Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped - nearly minced - but they will turn to mush in a food processor and thus should be chopped by hand.
  • Set a large frying pan over medium heat. When the pan is hot, add the remaining 1/4 cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green - but not burned - and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You'll know the herbs are ready when they feel dry and emit a strong, savory aroma.
  • When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they're still floating after 20 minutes.
  • As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.
  • Serve hot with Persian rice and mast-o khiar.

BEAN AND VEGETABLE STEW WITH POLENTA



Bean and Vegetable Stew with Polenta image

Welcome friends and family with a hearty, one-pot Italian-style stew served over polenta.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 14

1 tablespoon olive or vegetable oil
1 medium onion, coarsely chopped (1/2 cup)
1 medium yellow or green bell pepper, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
2 medium carrots, cut into 1/4-inch slices (1 cup)
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
1 can (15 to 16 oz) black-eyed peas, drained, rinsed
1 can (19 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
1 cup water
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 tube (16 oz) refrigerated polenta
1 cup frozen cut green beans

Steps:

  • In 4 1/2- to 5-quart Dutch oven, heat oil over medium heat. Add onion, bell pepper and garlic; cook 5 to 6 minutes, stirring frequently, until onion is softened.
  • Stir in remaining ingredients except polenta and green beans. Heat to boiling; reduce heat to medium-low. Cover; cook 35 to 40 minutes, stirring occasionally, until carrots are tender and stew is hot. Meanwhile, cook polenta as directed on package; keep warm.
  • Stir frozen green beans into stew. Cover; cook 5 to 6 minutes, stirring occasionally, until beans are hot. To serve, spoon stew over polenta.

Nutrition Facts : Calories 460, Carbohydrate 83 g, Cholesterol 0 mg, Fiber 15 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1340 mg, Sugar 16 g, TransFat 0 g

GREEN BEANS WITH HERB DRESSING



Green Beans with Herb Dressing image

This is a quick, easy and flavorful Thanksgiving favorite in our family, and can be served hot or cold (we prefer hot). Credit goes to Aunt Nell and Cousin Mandi for this one! Mix a chopped tomato into the green beans after steaming, if desired.

Provided by Drew

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 12

Number Of Ingredients 12

6 green onions, chopped
1 clove garlic, minced
⅓ cup olive oil
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon dry mustard
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon ground black pepper
2 pounds fresh green beans, trimmed and snapped

Steps:

  • In a medium bowl, mix green onions, garlic, olive oil, lemon juice, salt, white sugar, mustard, basil, oregano, marjoram and pepper.
  • Place green beans in a steaming basket. Steam in a medium saucepan over boiling water 5 minutes, or to desired tenderness.
  • Place green beans in a medium serving dish. Pour dressing mixture over the beans.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 6.8 g, Fat 6.1 g, Fiber 2.8 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 199.8 mg, Sugar 1.7 g

GREEN BEANS WITH HERBS



Green Beans with herbs image

This is a simple way to serve garden green beans with summer herbs. Adapted from New Mexico Magazine (March 2004)

Provided by ellie_

Categories     Vegetable

Time 22m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb green beans, trimmed
1/4 cup water
2 -3 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped celery
1 clove garlic, minced
1 tablespoon rosemary, chopped (or use 1/2 teaspoon dried)
1 tablespoon basil, chopped (or use 1/2 teaspoon dried)

Steps:

  • Place beans and water in sauce pan and bring to a boil.
  • Cook for 6-8 minutes or until crisp-tender.
  • Drain and return to pan.
  • Add remaining ingredients to pan.
  • Cover and cook for 4-6 minutes or until vegetables are tender.

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

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

BEAN AND GREEN HERB STEW



BEAN AND GREEN HERB STEW image

Categories     Bean     Leafy Green     Vegetarian     Vegan

Yield 4 people

Number Of Ingredients 13

1 cup red kidney beans (either the small or the larger, more elongated variety), soaked for 4 hours or longer in 1 quart water
1 bay leaf
2 large onions, 1 cut in half, the other thinly sliced
Salt to taste
3 tablespoons extra virgin olive oil or grapeseed oil, plus additional olive oil for drizzling
4 garlic cloves, minced
1 generous bunch spinach (about 3/4 pound), stemmed, washed thoroughly and coarsely chopped, or 2 6-ounce bags baby spinach
1 cup tightly packed, coarsely chopped flat-leaf parsley
1 cup tightly packed, coarsely chopped cilantro
1 cup thinly sliced scallions (2 bunches)
2 dried limes (available in Persian markets), soaked in hot water to cover for 15 minutes (optional) (place a small plate over the limes to keep them submerged)
Freshly ground pepper
Fresh lemon juice for serving

Steps:

  • 1. Drain the kidney beans and rinse. Place in a large saucepan and add 1 quart fresh water. Bring to a boil over medium-high heat and skim off any foam. Add the bay leaf, halved onion, 1 of the garlic cloves, and salt to taste. Reduce the heat to low, cover and simmer 1 hour. Remove the bay leaf and halved onion and discard. 2. Meanwhile, heat 3 tablespoons oil over medium heat in a heavy soup pot or Dutch oven and add the sliced onion. Cook, stirring often, until it begins to color. Turn the heat to low, add a generous pinch of salt and continue to cook, stirring often, until the onion is dark brown and has melted down to about half its original volume, about 20 minutes. Stir in the remaining garlic and cook, stirring, until it is fragrant, about 30 seconds. Add the beans with their broth and bring to a simmer. Simmer, partly covered, for 30 to 60 minutes, until the beans are tender. Taste and adjust salt. 3. Add the spinach by the handful, stirring until wilted before adding the next handful, until all of the spinach has been added. Stir in the herbs and scallions. Using a needle, pierce the limes in a few places and add them along with 1/2 cup of their soaking water (if you aren't using the limes, just add an additional 1/2 cup water). Simmer for 10 to 15 minutes, until the greens and herbs are tender but still bright. Taste and adjust salt. Add pepper. Remove the dried limes before serving. 4. Serve with lemon wedges and squeeze fresh lemon juice into each bowl. Note: You can also add lemon juice directly to the stew, but the acid will dull the color of the greens in a short time. Nutritional information per serving: 280 calories; 11 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 0 milligrams cholesterol; 35 grams carbohydrates; 14 grams dietary fiber; 94 milligrams sodium (does not include salt to taste); 14 grams protein

PERSIAN HERB, RED BEAN & LAMB STEW



Persian herb, red bean & lamb stew image

Try Leyli Homayoonfar's spiced lamb stew inspired by the Persian food she grew up with. Serve with sliced red onion and steamed rice

Provided by Leyli Homayoonfar

Categories     Dinner

Time 4h

Number Of Ingredients 12

100g dried red kidney beans
3 tbsp vegetable oil
4 lamb shoulder shanks (roughly 900g)
2 medium onions, chopped
1 tsp ground turmeric
6 Persian dried limes (available in some supermarkets and online)
100g coriander
400g parsley
1 leek, trimmed and finely chopped
1 ½ tbsp dried fenugreek leaves (kasuri methi)
100g chives, finely sliced
squeeze of lime juice, to taste (optional)

Steps:

  • Put the dried red kidney beans in a heatproof bowl, cover with boiling water and leave to soak for 1 hr.
  • Heat a flameproof casserole over a medium-low heat for a few minutes before adding 2 tbsp oil. Season the lamb and sear on all sides until golden brown, then remove to a plate. Fry the onions over a low heat for 8-10 mins until soft and translucent.
  • Drain and rinse the soaked kidney beans, then add them to the onions along with the turmeric and dried limes. Stir to coat in the spiced oil, then return the lamb to the casserole. Pour over 1 litre water, or enough to cover the lamb, and bring to the boil. Cover with a lid, then turn down to a simmer. Leave the lamb to gently braise for 1 hr.
  • Put the coriander and parsley in a food processor and blitz to chop finely (you can also do this by hand, but the finer the herbs, the better the stew's flavour and consistency).
  • In a separate frying pan over a medium heat, fry the leeks in the remaining 1 tbsp oil for 6-8 mins until softened. Stir in the fenugreek leaves, blitzed herbs and chives - it is sometimes easier to add these in batches. Fry for 5 mins until the herbs are dark green (this removes moisture and deepens the flavour).
  • Once the lamb has braised for 1 hr, add the leek and herb mixture along with 250-500ml hot water to loosen, stirring well. Braise for a further 2 hrs, or until the lamb is completely tender and falling off the bone. Add a dash of hot water to loosen if the sauce has thickened too much - I prefer it to be almost broth-like, but that is personal preference. Season to taste (a good pinch or two of sea salt is essential) and, depending on the acidity from the dried limes, add a squeeze of lime juice for a fresh finish.

Nutrition Facts : Calories 627 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 26 grams fiber, Protein 50 grams protein, Sodium 0.4 milligram of sodium

ITALIAN GREEN BEAN STEW



Italian Green Bean Stew image

This stew recipe from my daughter warms the heart on a cold winter day.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 13

1/2 pound beef stew meat, cut into 3/4-inch cubes
2 tablespoons butter, divided
1 celery rib, chopped
1/3 cup chopped onion
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water, divided
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon pepper
1 cup frozen cut green beans
1/4 teaspoon minced fresh parsley
1 to 2 tablespoons cornstarch

Steps:

  • In a large saucepan, cook meat in 1 tablespoon butter until browned; drain and set meat aside. In same saucepan, saute the celery, onion and garlic with remaining butter until tender. Stir in the tomatoes, 3/4 cup water, salt, oregano, pepper and reserved meat. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in beans and parsley. Return to a boil. Reduce heat; cover and simmer for about 30 minutes longer or until meat and beans are tender. Combine cornstarch and remaining water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts :

GREEN BEAN STEW (ARABIC RECIPE)



Green Bean Stew (Arabic Recipe) image

This recipe is delicious and very tasty. This dish is best served hot with plain rice. Green beans has plenty of nutrients, a good source of Vitamin A, also an excellent source of Vitamin C, Vitamin K and Manganese.

Provided by Hommus

Categories     Stew

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs fresh green beans or 2 (16 ounce) packages frozen green beans
1 -1 1/2 lb lamb stew meat (or beef stew)
1 large chopped onion
3 -4 garlic cloves (crushed or minced fine)
2 cups water
1/4 cup olive oil or 1/4 cup vegetable oil
3 large ripe chopped fresh tomatoes or 1 (28 ounce) can diced tomatoes
3 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon allspice

Steps:

  • Wash green beans and trim off stems. Cut in half and rinse in cold water.
  • Saute lamb meat stew, onions, garlic, salt and spices in olive oil or vegetable oil(stirring occasionally) until meat is brown.
  • Add 2 cups of water, green beans, chopped tomatoes or 28 oz. can of diced tomatoes. and cook on medium heat for about 10 minutes. cover and simmer on low heat for around 45 minutes or until green beans are tender.
  • This meal is best when served hot with plain rice.

HERBED BEEF STEW



Herbed Beef Stew image

This stew looks as terrific as it tastes! Flavored with a variety of herbs and chockfull of vegetables, this recipe lists salt as an option, making it ideal for family members and friends who must restrict sodium. -Marlene Severson, Everson, Washington

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 10-12 servings.

Number Of Ingredients 20

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
1 large onion, chopped
2 teaspoons pepper
1 to 2 teaspoons salt, optional
1-1/2 teaspoons garlic powder
1 teaspoon rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground marjoram
2 bay leaves
1 can (6 ounces) tomato paste
2 cups cubed peeled potatoes
2 cups sliced carrots
1 large green pepper, chopped
1 package (9 ounces) frozen cut green beans
1 package (10 ounces) frozen corn
1/4 pound mushrooms, sliced
3 medium tomatoes, chopped

Steps:

  • In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. , Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.

Nutrition Facts : Calories 223 calories, Fat 8g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 83mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.

More about "bean and green herb stew recipes"

HEARTY, HERBY STEW RECIPE - LOVEFOOD.COM
hearty-herby-stew-recipe-lovefoodcom image
Step-by-step. Heat the olive oil in the stock pot over a medium heat. Add the shallots, carrots and celery and a pinch of salt to the pan and cook, stirring, for 4–5 minutes. Add the garlic and stir for 1 minute. Add the thyme and rosemary …
From lovefood.com


AFRICAN BEAN STEW RECIPE - JAYNE RAIN
african-bean-stew-recipe-jayne-rain image
2020-02-25 How To Make African Bean Stew. FIRST: Heat oil in a large pot over medium heat. Add onion and stir, until lightly browned; about 3 minutes. Add the green seasoning paste or garlic-ginger paste and stir until fragrant; about …
From jayne-rain.com


GREEN BEAN STEW WITH PARSLEY - GRANDMA JACKIE'S RECIPES
green-bean-stew-with-parsley-grandma-jackies image
2021-06-24 After the beef, beans and carrots have simmered for their additional 30 minutes (at least), take out the tied up batch of parsley and discard. Add the chopped potatoes and half of the chopped up parsley (save the remainder for …
From grandmajackiesrecipes.com


PERSIAN BEEF, HERB AND KIDNEY BEAN STEW - CHRISTOPHER …
persian-beef-herb-and-kidney-bean-stew-christopher image
Add the oil and heat until shimmering. Add the scallion whites and cook, stirring, until golden brown, 3 to 5 minutes. Stir in half the chopped herbs and cook, stirring, until wilted and the color is no longer vibrant green, about 2 minutes. …
From 177milkstreet.com


FASOLIA (ASSYRIAN GREEN BEAN STEW) | HILDA'S KITCHEN BLOG
fasolia-assyrian-green-bean-stew-hildas-kitchen-blog image
2019-09-15 STEP 1: Set the pressure cooker to "sauté" then add oil and meat. Sauté the meat until browned. STEP 2: Add onion and garlic and sprinkle with paprika while stirring. STEP 3: Add green beans and diced tomatoes. STEP …
From hildaskitchenblog.com


GREEN HERB AND KIDNEY BEAN STEW (GHORMEH SABZI) | CUESA
Squeeze the tofu slices to remove excess water. Preheat the oven to 375°F. Line a baking sheet with a nonstick baking mat. In a medium bowl, whisk together 2 tablespoons of the grapeseed oil, 1 teaspoon salt, a few grinds of pepper, and the turmeric. Add the tofu and toss to …
From cuesa.org


BUTTER BEAN AND ROOT VEGGIE STEW WITH HERBY DUMPLINGS [VEGAN]
Melt the butter in the saucepan over a medium-high heat. Add the garlic, onion, and leek, along with the bay leaves, and fry until softened. Add the celery and carrot and fry these for a …
From onegreenplanet.org


PERSIAN-STYLE BEAN AND HERB STEW - SUMA WHOLEFOODS
Ingredients. 1 onion, chopped; 600 g potato, peeled and chopped into 2-3 cm chunks; 125 g savoy cabbage, thinly shredded; 1 leek, sliced; 8 spring onions, white and green parts, sliced
From suma.coop


HEARTY BEAN STEW - THE CLEVER MEAL
2021-11-25 Add the minced garlic, herbs and spices. Stir well to coat in flavor. Stir in tomato paste and flour. Again, toss to combine. Add the red wine, stir, and allow the alcohol to evaporate. Add the vegetable broth, salt, bring to the boil. Reduce the heat to a simmer, cover with a lid, and cook for 25 minutes.
From theclevermeal.com


BEAN AND GREEN HERB STEW RECIPE | RECIPE | NYT COOKING, STEW …
Mar 11, 2016 - This is inspired by a famous Persian stew that is traditionally made with chicken and kidney beans I came across a vegetarian rendition of the stew in Louisa Shafia’s wonderful new book, “The New Persian Kitchen.” Louisa uses tofu in her stew; I’m just focusing on the beans, herbs and spinach.It’s crucial to cook red k…
From pinterest.com.au


GREEN BEAN STEW RECIPE | PERSIAN KHORESHT LOOBIA SABZ
2022-07-07 Step 4. Add tomato paste and cinnamon powder and fry for 5 minutes, then add 5 cups of water and cover the pot’s lid to cook the meat for 1 hour and 30 minutes.
From takrecipe.com


PERSIAN-STYLE BEAN AND HERB STEW - THE CIRCUS GARDENER'S KITCHEN
2021-01-30 1. Pour the olive oil into a large casserole dish or pan. Place over a medium heat and, once the oil is hot, add the onion. Sauté until soft and translucent. Reduce the heat very slightly and add the leek, spring onion, parsley, coriander, chives and dried fenugreek leaves. 2.
From circusgardener.com


GREEN BEAN STEW RECIPE | THE COOKING CAT
Directions. Heat the oil and sauté the onions and green peppers in a large saucepan until the onions become translucent. Add the meat and brown evenly over medium heat. Add enough water to cover the lamb or mutton and the stock cube and simmer until the meat is almost done about 1½ hours. Add the beans, salt, sugar and continue simmering ...
From thecookingcat.com


PERSIAN HERB & BEAN STEW WITH CHICKPEAS - WICKED HEALTHY
2020-10-21 Simmer on low-medium heat for roughly 30 minutes until the stew thickens and water evaporates. Just before serving, stir through remaining fresh chopped herbs and green onion spinach and cook until wilted. Remove from heat and serve. Serve with rice. Make it Wicked: Add 1 block of tofu, cubed at the end for a meatier – higher protein boost.
From wickedhealthyfood.com


ZESTY GREEN BEAN STEW RECIPE | RACHAEL RAY
For more recipes and videos from the show visit RachaelRayShow.com.Ingredients 3 tablespoons olive oil 4 to 5 medium potatoes, peeled and diced into 1 1/2-inch cubes/large bite-sized pieces 2 onions, chopped 1 rib celery with leafy tops, chopped 4 cloves garlic,
From rachaelray.com


BEAN AND GREEN HERB STEW RECIPE | RECIPE | NYT COOKING, STEW …
Jan 14, 2017 - This is inspired by a famous Persian stew that is traditionally made with chicken and kidney beans I came across a vegetarian rendition of the stew in Louisa Shafia’s wonderful new book, “The New Persian Kitchen.” Louisa uses tofu in her stew; I’m just focusing on the beans, herbs and spinach.It’s crucial to cook red k…
From pinterest.com


HOMINY, BEAN AND GREEN CHILI STEW - ELLEN KANNER
2020-10-12 Instructions. Heat the olive oil in a large soup pot over medium-high heat. Add chopped garlic, onion and celery. Sauté for 10 to 15 minutes, stirring occasionally, until vegetables are translucent and softened. Add drained hominy and beans, poblano and green pepper, cumin and coriander. Stir well to coat.
From soulfulvegan.com


HEALTHY VEGAN SPINACH HERB AND RED KIDNEY BEAN STEW - ZAATAR …
Instructions. Wash all the herbs and roughly chop. Chop the onion and sauté in some regular olive oil until translucent and slightly golden. Add the spinach and wilt down for around five minutes on medium heat. Add the coriander, parsley, dill and fenugreek leaves and sauté for another few minutes. Add the turmeric, black and white pepper ...
From zaatarandzaytoun.com


THICK, RICH, AND HEARTY BEAN STEW RECIPE | THE RECIPE CRITIC
2022-02-05 Cook and Soften Vegetables: In a large pot over medium high heat, add the olive oil, onions, carrots, and celery. Cook and stir for about 8 minutes to soften the vegetables. Add Seasonings: Add the garlic, tomato paste, dried Italian seasoning, salt and pepper. Cook and stir …
From therecipecritic.com


GREEN BEAN STEW VEGETARIAN BEST RECIPES
Stir in the green beans, potatoes, and carrots and cook for further 8-­10 minutes, stirring occasionally. Now add vegetable stock, water, tomato sauce, and paste. Bring the stew to a gentle boil. Add lemon juice and season with salt and pepper to taste. Cover with the lid leaving a small area open for the steam to escape.
From findrecipes.info


LEMON, CHICKPEA AND GREEN HERB STEW | KITCHN
2022-04-22 Halve the lemons. Heat 2 tablespoons of the coconut or peanut oil in a large saucepan over medium heat until shimmering. Add the scallion mixture and cook until the scallions are soft and sweet, about 5 minutes. Add 2 teaspoons ground turmeric and cook, stirring occasionally, for a couple of minutes to toast and release the oils.
From thekitchn.com


GREEK GREEN BEANS STEW RECIPE | NOT A CHEF
2021-06-19 Mix everything very well until the sauce coats the green beans. Turn the heat to low and cook for 30 minutes with a lid on. Turn the heat to low and cook for 30 minutes with a lid on. After that add some black pepper and 1/2 teaspoon of salt
From notacheftv.com


GREEN BEAN AND TOMATO STEW - BOSSKITCHEN.COM
Instructions. Peel the onion and garlic cloves. Finely dice the onion and finely chop the garlic cloves. Clean, peel, rinse and cut the carrots into small slices.
From bosskitchen.com


BEAN STEW BEST RECIPES
How to cook black beans and chickpeas for stew? Then add the black beans, chickpeas, corn, crushed tomatoes, vegetable stock, salt and sugar. Cook over medium low heat, stirring to avoid sticking in the bottom of the pan, for about 10 minutes, or until the stew has a nice, saucy, thick consistency. Taste stew and add more salt if necessary.
From findrecipes.info


GREEN BEAN STEW - BOSSKITCHEN.COM
Instructions. Wash the meat under cold running water, pat dry and cut into 2 cm cubes. Heat the margarine and lightly brown the meat in it. Dice the onion, add to the meat and fry briefly.
From bosskitchen.com


GHORMEH SABZI (PERSIAN HERB STEW) - THE DELICIOUS CRESCENT
2019-06-13 Ghormeh Sabzi is an incredibly delicious Persian stew that is served over steamed basmati rice. It has tender cooked meat in intensely fragrant, rich and lemon herb gravy along with kidney beans. Popularly known as the national dish of Iran, this stew is packed with protein and fiber. Prep Time 30 mins. Cook Time 2 hrs. Total Time 2 hrs 30 mins.
From thedeliciouscrescent.com


BEAN, CHEESE AND GREEN CHILE STEW RECIPE - COOKEATSHARE
COOK bacon in large saucepan* till crispy. Remove bacon from pan; leave drippings. Add in onion and garlic; cook for 5 min. Add in tomatoes, water, celery, chiles, warm pepper sauce and vinegar; cook for 10 min. Add in pinto beans and cheese; heat till cheese is melted and soup is heated through. Makes 8 servings.
From cookeatshare.com


GREEN BEAN STEW (BRAISED GREEN BEANS) - ALPHAFOODIE
2020-07-07 Chop the green beans into 1-2″ pieces and finely dice the onions and garlic. Then, cut the tomatoes in half (or smaller pieces if you prefer). Add the onion to a large pan with a little olive oil and sauté lightly for a few minutes, until beginning to soften. Next, add …
From alphafoodie.com


BEAN AND GRAIN STEW WITH GARLIC AND CHILES RECIPE | BON APPéTIT
2017-04-05 Step 8. Transfer 2 cups grains (including some of their liquid) to a medium bowl; wipe out pot. Return grains and their liquid to pot. Add 4 …
From bonappetit.com


GREEN BEANS AND BEEF STEW RECIPE - KATE MARSDEN
500g (16 oz) green beans. 1 large onion, sliced. 40g (1 oz) rice flour. 2 tbsp molasses (black treacle) 2 cloves garlic, minced. Black pepper and salt. Recipe: 1/ Combine all the ingredients in a slow cooker pot, stir, cover with the lid and cook for 8 hours on low or 4 hours on high. 2/ Once cooked, serve warm with rice.
From katemarsden.com


BLACK BEANS AND PLANTAIN STEW - AFROVITALITYEATS
2017-03-15 Instructions. Heat about two tablespoons of canola oil in skillet, Shallow fry plantains until golden brown on both sides. About 2 minutes on each side. Remove and set aside. Add a little more oil and saute onions until transluscent. Add …
From afrovitalityeats.com


GREENS, HERBS AND BLACK BEAN STEW - EMPTY NESTER RECIPES
Wash and drain the beans and add to the pan. Stir to combine and add one cup of water. Then add the greens, one large handful at a time, stirring each handful into the liquid and letting it wilt slightly before adding the next.
From emptynesterrecipes.com


GREEN BEAN STEW WITH LEFTOVER CHICKEN - MY GORGEOUS RECIPES
2021-09-11 Instructions. In a large pan, heat up the oil, and fry the peeled and chopped onion on a low to medium heat until golden. Add the green beans, chopped carrot and garlic, and give it a stir. Pour over the stock, place a lid on, and leave to …
From mygorgeousrecipes.com


BEAN AND GREEN HERB STEW - DINING AND COOKING
1 cup red kidney beans (either the small or the larger, more elongated variety), soaked for 4 hours or longer in 1 quart water 1 bay leaf 2 large onions , 1 cut in half, the other thinly sliced
From diningandcooking.com


Related Search