Lebanese Green Bean Stew Recipes

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LEBANESE GREEN BEAN STEW



Lebanese green bean stew image

Lebanese green bean stew

Provided by Cory Varga

Categories     Dinner, Lunch

Time 40m

Yield 6

Number Of Ingredients 13

4 cups green beans, frozen
14 wt. oz smoked tofu
2 1/2 cups chickpea, from a can, drained
1 can (15 oz) tomato sauce
3 cloves garlic, minced
1 medium onion, chopped
2 tbsp olive oil
1 tbsp paprika
1 tsp ground coriander
1 tsp chili flakes
1/4 cup soy sauce
1 tsp caster sugar
1 tbsp vinegar

Steps:

  • Place the frozen green beans in a saucepan. Cover with boiling water and cook for 15 minutes until tender.
  • Heat up the olive oil in a large deep pan.
  • Add the chopped onion and cook for 3-5 minutes until translucent.
  • Add the garlic and fry for another minute.
  • Add the paprika, chili flakes and coriander and fry for another minute.
  • Add the cubed smoked tofu and mix well so it's fully covered in spices. Add the soy sauce, rice vinegar and sugar. Mix well and fry for another 3 minutes mixing often.
  • Add the chickpeas and mix well. Add the green beans and the tomato sauce.
  • Bring everything to a gentle boil, then reduce the heat. Allow the stew to simmer uncovered for 15 minutes, mixing often so it doesn't stick.
  • Serve with wholegrain bread and enjoy!

Nutrition Facts : Calories 256, Carbohydrate 34 g, Cholesterol 0 mg, Fat 9 g, Fiber 10 g, Protein 14 g, SaturatedFat 1 g, ServingSize 302 g, Sodium 929 mg, Sugar 11 g, TransFat 0 g, UnsaturatedFat 8 g

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

LEBANESE GREEN BEAN STEW (LOUBIA B'ZEIT)



Lebanese Green Bean Stew (Loubia b'zeit) image

Provided by Zaatar

Categories     Main Course

Time 1h

Number Of Ingredients 8

300 g green beans fresh or frozen
3 good size tomatoes or 1 tinned can of tomatoes
2 onions
3 garlic cloves
1/2 a birds eye chilli
1 tsp salt
3 tbsp olive oil
1/2 cup of water

Steps:

  • Peel and chop the onion into strips and the garlic finely, keeping them separate.
  • Heat 2 tbsp of olive oil in a wide sauté pan and sauté the onions until caramalised on a low heat. This may take twenty minutes plus but is worth the effort.
  • Follow by adding the chopped garlic to the onions. Saute for 1-2 minutes and take care not to burn the garlic.
  • Wash and trim the ends of the green beans and sauté with the garlic and onion mix for ten minutes.
  • Add the chopped tomatoes, salt, chilli and water.
  • Bring to a boil and cover with a lid.
  • Reduce the heat to a simmer, cooking for 30-40 mins until the beans are well done, taking care the sauce doesn't run dry.
  • Serve with warm pitta bread.

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.

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

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

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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