Beans And Greens Stew Recipes

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.

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.

CANNELLINI-BEAN AND GREENS STEW

Steps:

• Heat 3 tablespoons oil in a large straight-sided skillet over medium-high. Add bread; cook, flipping once and adding sage sprigs halfway through, until toasted, 10 minutes. Transfer to a plate; lightly rub one side with whole garlic clove. Season with salt.
• Discard oil; return skillet to medium-high heat. Add remaining 1 tablespoon oil, sliced garlic, carrots, and chopped sage; season with salt and pepper flakes. Cook, stirring, until garlic is golden. Add wine; cook until evaporated, 2 minutes. Stir in beans and broth. Bring to a boil, then reduce heat and simmer until carrots are tender and liquid has reduced slightly, 25 minutes. Transfer 1 cup beans to a bowl; mash and return to pot. Stir in greens just until wilted; season with salt. Serve over toast, with cheese and a drizzle of oil.

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.

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.