Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, lebanese green beans stew. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Lebanese green beans stew is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Lebanese green beans stew is something which I have loved my entire life.
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.
To begin with this recipe, we have to prepare a few ingredients. You can have lebanese green beans stew using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Lebanese green beans stew:
- Prepare 250 g green beans, cut into smaller pieces
- Make ready 200 g meat cubes (beef or lamb or both)
- Make ready 1 medium chopped onion
- Take Salt
- Make ready 1/2 teaspoon Black pepper
- Make ready Bay leaf and cinnamon stick
- Make ready Oil to fry the meat
- Get Water
- Prepare Additional flavors
- Prepare 1 chopped garlic clove
- Prepare Small pinch of coriander
- Make ready 1 tablespoon olive oil
It's called Lubee, a delicious stew made with green beans, tomato sauce, and beef. Lebanese Green Beans (Lubee) are a warm, spiced green bean dish mixing tomatoes, green beans, cinnamon and cumin. It has been some time now since I shared one of my Lebanese family recipes! Green beans are cooked in olive oil, hence the title 'b'zeit' and stewed in a basic tomato sauce.
Instructions to make Lebanese green beans stew:
- Start with frying the meat cubes with the bay leaf, the cinnamon stick, and half teaspoon of black pepper
- DO NOT add the salt at this point. If you add salt the meat will release its water and dry out.
- 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.
- Check the beans after 10min and flip them a few times. But don’t mix with spoon because it will break the green beans 💔
- After 20 min, add warm (not boiling) water. Cover again and let it simmer for 30 minutes.
- 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 😍😍😍)
- 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.
- Serve with rice on the side and enjoy!
As it's a stew you should leave it to simmer on low heat so all the flavours melt together, but be careful not to overdo it as you don't want mushy beans. Middle Eastern food doesn't tend to favour leaving. 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 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. No Comments on Lebanese Lamb & Green Bean Stew.
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