How to Prepare Delicious Green bean stew فاصوليا خضراء

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I added some sauce and noodles and let it sit for a while but. A simple recipe for Stewed Green Beans (Fasoolya bi Zayt) that can be a side dish or even a light summer meal when served with lots of pita bread. Loubyeh b' zeit or green beans in olive oil (although, technically, it's tomato sauce) is a Middle Eastern vegetarian one-pot dish.

Prepare green beans clean cut bite size.
Use lamb meat cubed.
Provide onion.
Use celery stalk.
You need to prepare garlic.
You need black peppercorns.
You need to prepare crushed red pepper.
You need to prepare bay leaf.
You need to prepare coriander seeds.
Prepare anistar.
Use cardamom.
Prepare diced tomatoes.
Prepare tomatoes sauce.
Provide tomato paste.
Use salt.
Provide water.
Provide (At the end)we add one off or both.
You need dry coriander.
Use crushed garlic.
Use butter.

Short Tips:

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Wash the meat and cover it with the 12 cups of water over medium heat add all the spices with onions celery NOT THE SALT garlic cook for an hour.
Cut the beans bite size wash and stem then rinse in cold water.
Over medium heat sauté all the 3 tomatoes cans for 10 minutes then add the meat only cook with the tomatoes add salt and little of sugar and slowly add the broth I add about 9 cups till I got the thickness I like and cook for 10 minutes.
You add the steamed green beans at the last 10 minutes and the dry coriander serve with rice.
Brown crushed garlic 1/2 head in butter add to the stew with lemon juice.
The broth by it self taste great yummy.

When stew is done, taste it and adjust seasoning with more salt and pepper to your liking. Green beans are the unripe, young children and protective pods of various cultivars of the common bean (Phaseolus vulgaris). Immature or young pods of the runner bean (Phaseolus coccineus). And while green beans are super versatile and there's no shortage of ways to cook them up, remember that you can always freeze them if you're totally bogged down with beans. Green beans lend themselves wonderfully to roasting, which is why they're always a top pick for my sheet pan suppers.

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