Sunday, August 2, 2009

Green Bean Stew

Tonight I made an arabic green bean stew. I've been looking for a good, authentic recipe for awhile now, and this is definitely a great one! Its from Jaime's Aunt Pati and it is DELISH!! Definitely a keeper recipe and something we'll have again and again. Its very easy to throw together, but it does take some cook time... but its effortless cook time. I used fresh yellow beans from our garden since that is what I'd picked this morning. It'd look nice with a mix of green and yellow beans, which is probably how I'll make it next time (using the frozen beans from the garden next time). If you don't like or have lamb, this would be very good with beef, or even with potatoes to make it vegetarian. Also, a note... you can find the mixed spices at your local arabic grocery store... almost all of the decent sized cities have them nowadays. If I can find it in Flint... anyone can find it! :)

Arabic Green Bean Stew

2 lbs green beans
1 to 1.5 lbs lamb meat, cubed
1 onion chopped
3 tbs butter or olive oil
1 to 2 cloves garlic minced (to taste)
2 C water (approx)
1 small can tomato paste
1.5 to 2 tsp allspice or mixed spices
1.5 tsp salt (to taste)
.5 tsp pepper (to taste)

In a 6 quart (or larger) stock pot, brown lamb meat, onions and garlic in oil or butter. When meat is evenly browned on all sides and onions are becoming transparent add allspice or mixed spices to the pot. Stir until evenly distributed. If using fresh green beans, add now and sauté for 10 mins. In a separate bowl, combine tomato paste and water stirring with a whisk to combine thoroughly. Add tomato mixture to meat along with salt and pepper. Simmer over low heat for approx 55 mins. If using canned or frozen beans, add approx 20 to 25 mins after simmering starts. Serve with rice.

1 comment:

Justin and Mary said...

Sounds yummy. A unique way to use beans :)