Bean And Green Herb Stew Recipes

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.

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 BEANS WITH HERBS

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

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.

BEAN AND GREEN HERB STEW

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

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.

GREEN BEANS WITH HERB DRESSING

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.

HERBED BEEF STEW

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.

PERSIAN HERB, RED BEAN & LAMB STEW

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.