Easy Iraqi Green Beans With Meat Recipes

BAKED BEANS WITH BEEF

Steps:

• Heat a large skillet over medium-high heat. Add ground beef and onion. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Transfer beef-onion mixture and bacon to the slow cooker. Add all the beans, sugar, mustard, and soy sauce. Cook on Medium until flavors meld, about 4 hours.

EASY IRAQI GREEN BEANS WITH MEAT

Steps:

• Saute the lamb (or beef) in the oil until lightlly browned.
• Add the onion and water and cook for 35 minutes over medium heat.
• Add the green beans and cook for 10 minutes.
• Add the tomato sauce, salt and Arabic spice mixture and cook for 10-15 more minutes.
• Serve with rice. You can also make this with other vegetables, such as cauliflower and/or potatoes. With cauliflower the cooking time would probably be a little less.
• Arabic Spice Mixture (baharat):.
• 1 Table. ground black pepper, 2 Table. ground allspice, 2 Table. ground cinnamon, 1/4 Table. ground cloves, 1/4 Table. ground cardamom, 1/4 teaspoon ground nutmeg. Mix together and store in the freezer. Use as needed.

BEEF WITH GREEN BEANS

Steps:

• In a bowl whisk together marinade ingredients (soy sauce - pepper).
• Slice steak with the grain into 2-inch strips and then across the grain into 1/2 inch pieces (the directions say 1/8 inch pieces but mine were closer to 1/2 inch to 1 inch) and then add them to marinade, toss, and set aside.
• Heat one tablespoon oil in wok over medium high heat until hot. Add beans and stir for 1 minute. Add water and reduce heat to medium. Cover and cook for 5-10 minutes. Transfer beans to bowl.
• Add remaining oil (see note in description) to wok and increase heat to high. Add ginger and stir until oil is hot and ginger sizzles (1 minute).
• Add onion and stir for one minute.
• Add beef mixture to wok and stir until beef is done (2-5 minutes).
• Return beans and liquid to wok and stir until mixed and heated through. Discard ginger.

BEEF AND GREEN BEANS

Steps:

• Season ground beef with pressed garlic, ginger, onion powder, and black pepper. Cook in a large skillet over medium heat until beef is evenly browned. Drain. Mix in soy sauce and honey.
• Stir in the green beans and cover. Simmer for 7 to 10 minutes, until the beans are tender.
• Mix cornstarch and water in a small bowl. Stir into the beef mixture and cook an additional 5 minutes or so, until the sauce is thickened.

IRAQI LAYERED FRESH FAVA BEAN/BROAD BEANS & RICE

Steps:

• If using a rice cooker, measure the amount of water for the rice only then add and mix all ingredients together. If using a conventional pot, mix all ingredients together and cover with water that measures about the width of a finger above the rice line. Cover, bring to a boil, lower heat and allow to steam for about 1/2 hour. You can check the rice and beans for doneness.
• Traditionally, when the rice is half cooked, it's divided in half, the mung beans and onions are laid on the bottom half and the rest of the rice is then laid on top (hence "m'tubuq" meaning "layered". Cover again and continue to steam.
• Serve with dollops of plain yogurt or date syrup (dibis).

ARABIC GREEN BEANS WITH BEEF

Steps:

• Heat the oil in a skillet over medium heat; brown the beef in the hot oil for 10 minutes.
• Stir in the onions and 1/2 cup water; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally.
• Mix the green beans, allspice, pepper, and salt into the mixture; cover and simmer another 15 minutes.
• Add the tomatoes and tomato sauce; cover with water; cover and simmer another 45 minutes.

IRAQI WHITE BEAN STEW

Steps:

• put the lamb meat in a pot, cover with water.
• bring to the boil,let it boil for about 30 minutes, lower heatand let it simmer for about 1 hour.
• in another pot, fry the onions in corn oil on medium heat until it becomes transparent.
• add the meat ( with its broth if remaining ),beans and tomato paste,stir for about 1 minute until the mixture is well-blended.
• add the crushed tomato and the spices and the remaining water of boiled beans (or 2 cups water).
• bring the mixture to a boil, let it boil for 15 minutes, lower the heat and let it simmer for 60-90 minutes.
• serve with rice and green salad.