Green Bean Stew Recipes

FASOLIA (GREEN BEAN STEW)

Steps:

• Melt butter in a large skillet over medium heat; cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic; cook and stir until browned, 7 to 10 minutes.
• Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl; pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes.
• Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.

GREEN BEAN STEW

Steps:

• Preheat the 2 or 3 tablespoons of vegetable oil in a VERY large pot. Add the meat and brown on all sides, turning every 2-3 minutes until the meat has taken on good color. Depending on the size of the pot, you might need to do this in batches so that the bottom of the pot isn't over crowded.
• As the meat is browning, roughly chop the onion into large dices and add to the meat. Continue cooking until the meat is nicely browned. Salt and pepper generously.
• Once the meat is nicely and evenly browned, add 6 Cups of water and beef bouillon cube OR 1 Cup of beef broth and 5 cups of water and bring to a boil. Also, add the first bunch of parsley tied up with string. Make sure the parsley doesn't have a rubber band or paper coated wire tie around it as you don't want either in your stew. The best option is to separate the parsley, wash it and retie it with string so you can easily take it out as a big bunch later. Reduce the heat and simmer for at least 20 minutes but not longer than an hour.
• While the stew is simmering, clean your green beans and carrots. Cut your the tips off of your green beans and snap into bite sized pieces. If you are using baby carrots, simply wash and drain. If you are using full size carrots, wash them and chop into disks. Once the stew has simmered for at least 20 minutes (or longer), then add the green beans and carrots. Season again with salt and pepper - generously! Allow to simmer for at least 30 minutes.
• In the meantime, wash, peel and chop the potatoes into bite size pieces. Also, wash the 2nd batch of parsley and roughly chop.
• 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 later). Salt and pepper again. Allow to simmer for 20 minutes or until potatoes are tender.
• Once the potatoes are tender, mix the softened butter and flour until it makes a smooth paste. Add this slurry into the stew one tablespoon at a time, stirring well between each addition. Keep adding until the stew is as thick as you'd like.
• Right before you are ready to serve, add the remaining 1/2 bunch of chopped parsley and stir well to distribute throughout. Ladle into big bowls and enjoy!

GREEN BEAN STEW (ARABIC RECIPE)

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.

ITALIAN GREEN BEAN STEW

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.

LEBANESE GREEN BEAN STEW

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.

MOROCCAN CHICKEN STEW WITH GREEN BEANS

Steps:

• Place a large high-sided saute pan over medium heat with the oil. Add the onion and garlic to the pan and cook, stirring often, until just tender, 3 to 4 minutes. Add the tandoori spice, cinnamon and tomato paste to the pan and continue cooking until caramelized and very aromatic, about 2 minutes.
• Add the chicken stock, tomatoes, lentils and honey and bring the liquid up to a boil while scraping any caramelized bits up from the bottom of the pan. Reduce the heat to medium-low and simmer until the lentils are almost cooked through, about 10 minutes. Add the green beans, chicken and lemon zest to the pan and continue cooking until the lentils and beans are cooked through, 2 to 3 minutes. Season with salt and pepper.
• Serve the stew over steamed white rice garnished with cilantro.

RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS

Steps:

• Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
• Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can't see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
• Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
• Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.

BEAN AND GREEN HERB STEW

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.

HEARTY BEAN STEW

Steps:

• In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.

LEBANESE GREEN BEAN STEW

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.

LAMB STEW WITH GREEN BEANS

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.

GREEN BEAN, ZUCCHINI AND POTATO STEW

Steps:

• Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.

BEANS AND GREENS STEW WITH DOENJANG

Steps:

• Heat a large pot or Dutch oven over medium and add 2 tablespoons oil, the onion and scallions. Season with salt and pepper, and cook, stirring occasionally, until lightly caramelized, about 10 minutes.
• Reduce the heat to medium-low, add the remaining tablespoon oil and the doenjang, and stir until heated through and fragrant, about 30 seconds. Move the onion mixture to one side of the pot, add the honey and red-pepper flakes to the empty side, and let the honey bubble and caramelize, about 1 minute.
• Add the beans and stir to coat. Add the soy sauce and 2 cups water, raise the heat to high, and bring to a gentle boil, using the wooden spoon to crush some of the beans against the side of the pot to thicken the broth.
• Stir in the chard, cover the pot and reduce heat to medium-low, simmering until the greens have cooked down and darkened in color, about 10 minutes.
• Off the heat, stir in the grated garlic. Taste and add more salt, pepper and doenjang as desired. Serve in large bowls over or alongside rice.