Green Bean Stew Arabic Recipes

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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.

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

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.

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