Green Bean Stew Arabic Recipes

GREEN BEAN STEW (ARABIC RECIPE)

Green Bean Stew (Arabic Recipe) image

This recipe is delicious and very tasty. This dish is best served hot with plain rice. Green beans has plenty of nutrients, a good source of Vitamin A, also an excellent source of Vitamin C, Vitamin K and Manganese.

Provided by Hommus

Categories Stew

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs fresh green beans or 2 (16 ounce) packages frozen green beans
1 -1 1/2 lb lamb stew meat (or beef stew)
1 large chopped onion
3 -4 garlic cloves (crushed or minced fine)
2 cups water
1/4 cup olive oil or 1/4 cup vegetable oil
3 large ripe chopped fresh tomatoes or 1 (28 ounce) can diced tomatoes
3 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon allspice

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.

LOUBYA BI ZAYT

Loubya Bi Zayt image

Loubya Bi Zayt is a traditional Lebanese stew of tender green beans and a fragrant tomato sauce. A simple, healthy, flavorful side.

Provided by Laurel Perry

Categories Side

Time 50m

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 yellow onions, diced
1 clove garlic, minced
2 teaspoons Lebanese Seven Spice
Pinch red pepper flakes
1 teaspoon salt
1 lb green beans, trimmed
24oz strained tomatoes
2 teaspoons sugar

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add in the onion and cook, stirring occasionally, until golden. This process takes about 15 minutes, but adds a tremendous amount of flavor.
Add in the garlic, red pepper flakes, Seven Spice, and salt. Stir, cooking, until fragrant, about 1-2 minutes.
Stir in the green beans, tomatoes, and sugar. Simmer, covered, stirring occasionally, until the beans are tender and the tomato sauce is fragrant and has thickened, about 30 minutes.

Nutrition Facts : ServingSize 1/6th recipe, Calories 93 calories, Sugar 8g, Sodium 412mg, Fat 5g, SaturatedFat 1g, Carbohydrate 12g, Fiber 3g, Protein 2g, Cholesterol 0mg

LEBANESE GREEN BEAN STEW

Lebanese Green Bean Stew image

Make and share this Lebanese Green Bean Stew recipe from Food.com.

Provided by Dancer

Categories Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs fresh green beans
1 -1 1/2 lb cubed lamb
2 chopped onions
3 tablespoons butter
3 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1 (28 ounce) can whole tomatoes or 3 large ripe fresh tomatoes, chopped
2 cups water

Steps:

Clip stem ends off green beans.
Cut in half and rinse in cold water.
Brown lamb cubes and onions in butter, or a little water.
Add green beans and saute for 10 minutes.
Add salt, spices, chopped tomatoes and water.
Cover and simmer on low heat for 55 minutes, or until done.
Serve with rice pilaf with sauteed pine nuts.

LEBANESE-STYLE GREEN BEAN STEW

Lebanese-Style Green Bean Stew image

This recipe comes from Leah Leneman's book "Easy Vegan Cooking". I haven't made this yet, but unlike other green bean dishes I've tried, this one includes potatoes. It also has a good quantity of cumin, which is one of my favourite spices. Leah suggests this is served a main dish, with crusty wholewheat bread or pitta bread; and that is how I will be serving it. Recipe posted for the Zaar World Tour 2005

Provided by Mrs B

Categories Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 medium onion, chopped
3 tablespoons vegetable oil
1/2 lb potato, peeled and chopped into small pieces
3/4 lb green beans, topped and tailed (long beans cut in half)
2 teaspoons ground cumin
1 pinch cayenne pepper
1 (14 ounce) can tomatoes
salt & freshly ground black pepper, to taste

Steps:

In a large saucepan, fry the onion in the oil for 2 - 3 minutes then add the potatoes and continue cooking for another 3 - 4 minutes, stirring frequently.
Add the beans, sprinkle over the cumin and cayenne and mix well together.
Whizz the tomatoes in a blender, then add the liquidized tomatoes to the pan; stir the contents, bring to the boil, cover and leave to simmer over a medium-low heat for about 15 minutes, stirring occasionally.
When the beans and potato are tender and tomatoes have reduced to a thick sauce, test for seasoning, adding salt and pepper as required; serve immediately.

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