Soups and stews
ChefAmir Youssef
Broad Green Bean Stew
Broad (flat) green beans make one of the tastiest stews. They’re cooked with meat, garlic and both fresh and dried coriander for a lovely flavor. Serve with rice.
Broad (flat) green beans make one of the tastiest and easiest stews — they don’t need soaking and cook quickly.
Ingredients
Start here, then move straight into the method.
- 500 g beef (shank), cut for the stew
- Seasonings for boiling the meat
- 1 kg broad green beans
- 500 g tomatoes
- 2 tablespoons tomato paste
- 1 cup water
- Salt
- 1/4 cup lemon juice
- 1 teaspoon dried coriander
- 5 cloves garlic, crushed
- 1 cup fresh cilantro, chopped
- Oil
Method
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- Boil the meat with the seasonings until cooked through and tender.
- Wash the beans, put them in a second pot and boil for about 40 minutes.Timers: 40 min
- Crush or blend the tomatoes and add them to the pot with the beans and meat (combine into one pot).
- In a small pot, simmer the tomato paste with the water and one cup of the meat broth, then add this mixture to the broad bean pot as well.
- Adjust salt, add the lemon juice and dried coriander, and let the stew simmer gently for about 15 minutes.Timers: 15 min
- In a frying pan, sauté the crushed garlic in a little oil until softened, then add the chopped cilantro, stir for 2 minutes and remove from heat.Timers: 2 min
- Add the garlic-and-cilantro mixture on top of the broad bean stew and let them simmer together for 5 more minutes only.
- Serve the broad green bean stew with fluffy rice.
- Also from Amir The Best Pea Stew
- For more of Amir's delicious recipes, see Maqluba with Eggplant
Recipe tags
Soups and stewsInternationalDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- The Best Pea Stew
- Maqluba with Eggplant
