Fasolia 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.

FASOLIA - GREEN BEAN STEW

Steps:

• Trim beans and cut in half lengthways. In the shallow pan, fry in half the oil for 15 mins. Once soft, turn the heat off. Meanwhile, peel and thinly slice the onion. With the remaining oil, fry in the deep pan for 10 mins.
• Finely chop the garlic and chilli, adding to the deep pan and cook for a further 5 mins. Cut the mushrooms in half. Once the onions are soft, add the mushrooms and cook for 5 mins covering the pan with a lid.
• Chop the tomatoes in half, push the onions to one side of the pan and fry the tomatoes on the other side. You may need to add more oil. Turn the tomatoes over regularly to fry all over. Once the tomatoes are soft put in the tomato puree to fry for a few minutes until it becomes dark red.
• Add the beans, sprinkle in the spices and mix the ingredients together. Fry all together for a couple of mins before adding boiling water. Simmer with the lid on for 20 mins. (Top up with water if necessary.) For a twist, serve with lemon wedges.