Easy Iraqi Green Beans With Meat Recipes

ISRAELI BEEF AND GREEN BEANS

Steps:

• Place meat in a pot with enough water to cover it and add tomato paste. You can also add the garlic and onions if you so desire.
• Bring to a boil, then lower to a simmer and cook for 30 to 60 minutes or until the meat is tender. The length of time will depend on the size of your meat cubes.
• Add the green to the pot and chicken bullion powder to taste. Simmer until the green beans are fully cooked.

LOUBIA BI LAHME

Steps:

• Sauté the onions in some regular olive oil until golden. Reduce the heat and add the garlic for another minute or so
• Add the cilantro and bitesize beef pieces and fry off over high heat until the meat is sealed for around five minutes
• Then add the green beans and stir everything together for another five minutes so the beans turn a vibrant green
• Add the chopped tomatoes, tomato concentrate, seven spice, salt and boiling water
• Bring everything to a boil then reduce the heat to low and simmer for around fifteen minutes
• Taste the tomato sauce and adjust the seasoning as necessary. Drizzle on the pomegranate molasses just before you turn off the heat.

EASY IRAQI GREEN BEANS WITH MEAT

Steps:

• Saute the lamb (or beef) in the oil until lightlly browned.
• Add the onion and water and cook for 35 minutes over medium heat.
• Add the green beans and cook for 10 minutes.
• Add the tomato sauce, salt and Arabic spice mixture and cook for 10-15 more minutes.
• Serve with rice. You can also make this with other vegetables, such as cauliflower and/or potatoes. With cauliflower the cooking time would probably be a little less.
• Arabic Spice Mixture (baharat):.
• 1 Table. ground black pepper, 2 Table. ground allspice, 2 Table. ground cinnamon, 1/4 Table. ground cloves, 1/4 Table. ground cardamom, 1/4 teaspoon ground nutmeg. Mix together and store in the freezer. Use as needed.

GREEN BEANS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

IRAQI WHITE BEAN STEW

Steps:

• put the lamb meat in a pot, cover with water.
• bring to the boil,let it boil for about 30 minutes, lower heatand let it simmer for about 1 hour.
• in another pot, fry the onions in corn oil on medium heat until it becomes transparent.
• add the meat ( with its broth if remaining ),beans and tomato paste,stir for about 1 minute until the mixture is well-blended.
• add the crushed tomato and the spices and the remaining water of boiled beans (or 2 cups water).
• bring the mixture to a boil, let it boil for 15 minutes, lower the heat and let it simmer for 60-90 minutes.
• serve with rice and green salad.