When your son asks for green bean stew, you make green bean stew. He’s actually been asking for a couple of days in a row, but I was too sick to go shopping. Today I realized that we were too low on everything but I am still not well enough to go shopping, so I ordered grocery pick up, including…..green beans!
I previously posted a vegetarian version, Green Beans with Tomatoes and Olive Oil that uses fresh summer produce and extra virgin olive oil. This is a hearty winter version, with beef (lamb works, too) and potatoes. You could definitely use fresh green beans and tomatoes, just make sure you adjust the cooking time.
We had this over rice and the Little Mister had his fill.
Fasouliyah with Beef and Potatoes
1 tablespoon canola oil
1 small onion, chopped
1-2 cloves garlic, chopped
1 lb beef cubes for stew
1 lb frozen cut green beans
1 large potato, diced
16 ounces canned crushed tomatoes
1-2 teaspoons allspice
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1 teaspoon lemon juice (optional)
Salt and pepper, to taste
Heat oil in a large pot. Add onion, garlic, beef, and spices. Saute 2-3 minutes over medium-high heat. Add a teaspoon of salt. Stir, reduce heat to low-medium, and cover. Leave covered about 10 minutes.
Uncover, add water to cover plus about an inch. Allow to come to a boil over high heat. Reduce heat to low-medium, and cover. Allow to cook until beef is tender, about 45 minutes.
Add diced potatoes, frozen green beans, and tomatoes. Bring to a boil again. Reduce heat to low-medium, cover, and simmer for 15-20 minutes more, until potatoes are tender. Add lemon juice, stir.