GREEN BEAN AND CABBAGE TAGINE
An interesting vegetable mixture, elevated by an unusual mixture of seasonings. Leftovers taste even better the next day.
Provided by echo echo
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet sauté cabbage, beans and onions in oil over medium heat about 10 minutes.
- Add the ingredients garlic through paprika and sauté 1 more minute.
- Add vinegar and wine, bring to a boil and boil down, scraping up any brown glaze from the bottom of the pan, until no liquid is left.
- Add tomatoes and 1 cup water, bring to a low simmer, cover and cook about 10 minutes until beans are tender. Uncover, and continue to cook, stirring to prevent sticking, until liquid cooks away and sauce is thick.
- Serve as is as a vegetable side, or use as a filling for omelets or serve over pasta, topped with Parmesan cheese.
Nutrition Facts : Calories 332.8, Fat 11, SaturatedFat 1.5, Sodium 484.6, Carbohydrate 39.7, Fiber 11.6, Sugar 17.8, Protein 6.9
ALGERIAN GREEN BEAN AND LAMB TAGINE
Since trying Chia's Recipe #89278 we discovered just how yummy North African food is! This recipe is from the "The Great Book of Couscous". I have adapted it slightly as I do not like the taste of raw/undercooked tomatoes, but I have also included the original directions. Simple, tasty and hearty- great served over, surprisingly enough, couscous. Enjoy!
Provided by Roosie
Categories Stew
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan or soup pot.
- Add the lamb, onion and garlic and sauté until lamb is browned.
- Add the salt, pepper, 1 tsp cumin, cayenne and saffron or turmeric and sauté a minute more.
- The original recipe calls for the sliced tomatoes to be added with the second onion/parsley/cumin; if you would rather do it this way, do not add them in the following step.
- Add water and tomatoes (if using here) and bring to a boil.
- Reduce heat, cover and simmer for about 45 minutes.
- Add the green beans and simmer for about 10 minutes more, until almost tender.
- Add the sliced onion, tomatoes (if using here), parsley and remaining 1 tsp cumin.
- Simmer for about 10 minutes more.
- Serve hot over couscous.
CHICKPEA AND GREEN BEAN TAGINE
A tagine is a delectable Moroccan stew redolent of fragrnat fruits and spices. The word 'tagine' refers to both the dish itself and the pot it is cooked in. Try this one served over couscous, quinoa or rice.
Provided by KristinV
Categories Southwest Asia (middle East)
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place the dried fruit in a small heatproof bowl. Add boiling water to cover and soak for 20 minutes to soften. Drain, coarsely chop and set aside.
- Heat the olive oil in a large saucepan over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Stir in the garlic, cinnamon, turmeric and allspice and cook, stirring, for 30 secs. Add the green beans, tomatoes, stock, brown sugar and salt & pepper to taste. Reduce the heat to low and simmer until the green beans are tender, about 20 minutes.'.
- Add the reserved fruit and the chickpeas abd cook for 5-10 minutes to blend the flavours. Stir in the alomnds, parsley, and lemon zest. Taste and adjust the seasonings then serve hot.
GERMAN-STYLE CABBAGE AND BEANS
This is one of my greatest hits for a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty. -Winifred Winch, Wetmore, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a large saucepan; add beans. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Add the vinegar, sugar, onion, salt and pepper to the drippings. Bring to a boil. , Add cabbage. Reduce heat; cover and simmer for 5 minutes. Add beans; cook 3-5 minutes longer or until heated through. Stir in bacon.
Nutrition Facts : Calories 87 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 284mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
WARM CABBAGE AND GREEN BEANS
Provided by Elaine Louie
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- To make the spiced butter: Melt butter in a medium saucepan over low heat, and add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric and basil. Cook for 15 minutes, stirring occasionally. Remove from heat and let stand until spices settle, about 10 minutes, then strain through a fine-mesh sieve into a heat-proof bowl. It may be stored in a tightly covered container for up to 3 weeks.
- To make the cabbage and green beans: Melt 1/2 cup spiced butter in a 12-to-14-inch sauté pan over medium heat. Add cabbage and sliced onion, and sauté until the cabbage is wilted, about 5 minutes. Add fresh tomatoes, canned tomatoes, garlic, mustard seeds, nigella seeds, turmeric, berbere, cardamom and ginger. Cook over low heat, stirring occasionally, until soft and fragrant, about 30 minutes.
- Meanwhile, pour 6 cups water into a medium saucepan and bring to a boil over high heat. Set aside a bowl of ice water. Add green beans to boiling water, reduce heat to low and simmer until tender, 3 to 5 minutes. Drain, plunge beans into ice water until chilled, then drain again.
- Fold green beans into tomatoes and cabbage. Simmer until the beans take on flavors of the spiced sauce, about 10 minutes. Adjust salt to taste. If desired, serve with injera or rice.
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