Recipe of Super Quick Homemade Lebanese green beans stew

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, lebanese green beans stew. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Lebanese green beans stew is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Lebanese green beans stew is something that I’ve loved my entire life. They’re fine and they look wonderful.

While Lebanese stewed green beans are typically made with beef and served over rice pilaf, we also enjoy eating them as a vegetarian side dish topped with a dollop of plain yogurt or cucumber laban. The star of the dish is the rich tomato sauce seasoned with warm Lebanese spices including cinnamon. Green beans, tomatoes, almonds and chickpeas are simmered up in a lightly spiced tomato base to make this cozy and flavorful Lebanese green bean stew. Waiting tables is rough work—I know because I did it for years.

To begin with this recipe, we have to prepare a few ingredients. You can cook lebanese green beans stew using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Lebanese green beans stew:

1. Prepare 250 g green beans, cut into smaller pieces
2. Get 200 g meat cubes (beef or lamb or both)
3. Get 1 medium chopped onion
4. Make ready Salt
5. Take 1/2 teaspoon Black pepper
6. Prepare Bay leaf and cinnamon stick
7. Get Oil to fry the meat
8. Take Water
9. Get Additional flavors
10. Make ready 1 chopped garlic clove
11. Prepare Small pinch of coriander
12. Make ready 1 tablespoon olive oil

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. A simple, hearty green bean, tomato, and beef stew. I grew up eating Lebanese food.

Steps to make Lebanese green beans stew:

1. Start with frying the meat cubes with the bay leaf, the cinnamon stick, and half teaspoon of black pepper
2. DO NOT add the salt at this point. If you add salt the meat will release its water and dry out.
3. Cook the meat until brown, then add the green beans, the chopped onion, and the salt. Cover and cook on low heat for 20 minutes.
4. Check the beans after 10min and flip them a few times. But don’t mix with spoon because it will break the green beans 💔
5. After 20 min, add warm (not boiling) water. Cover again and let it simmer for 30 minutes.
6. Optional: fry the chopped coriander and garlic in a tablespoon of olive oil. (Those three ingredients together will release my favorite and the most amazing smell in the kitchen 😍😍😍)
7. Add the fried corianger and garlic to the green beans stew 5 minutes before you turn the heat off. Remove the bay leaf and cinnamon stick.
8. Serve with rice on the side and enjoy!

A simple, hearty green bean, tomato, and beef stew. I grew up eating Lebanese food. My grandmother used to have us over for dinner every Wednesday and she only made traditional Lebanese food. Only once can I remember that she made pizza but it was like no other pizza I had ever had. Lebanese Fasolia - (Kidney Bean Stew) is just one of those dishes that I'll never get sick of.

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