Turkish Green Bean Stew
From spotthecat1 15 years ago
- 45 minutes to make
- Serves 4
Here's a dish that we eat at least once a week in the summer when our green beans (similar to Italian green beans in the US) are in season. With or without meat it goes well with fresh rice, salad and crusty bread. Read more We often have a glass of salty yogurt drink to round off the meal. You can use canned instead of fresh vegetables but in this simple, summery dish you would be cheating yourself out of the wonderful garden goodness of whole foods! If you want a vegetarian version, omit the meat, use ONLY olive oil, add 1/2 t. sugar and an extra chopped onion. See less
Ingredients
- 1 medium onion, chopped shopping list
- 1-2 T. oil (I use a mixture of pure olive oil and sunflower oil) shopping list
- 1 lb. lamb, cut into 1" cubes OR equivalent in beef cubes OR ground meat shopping list
- 1 1/2 lb. green bean (flat variety like Italian), trimmed and cut in 2-3" pieces shopping list
- 3-4 tomatoes, peeled and chopped shopping list
- 1-2 T. sweet paprika (or more, to taste) shopping list
- salt and pepper, to taste shopping list
- water shopping list
How to make it
- In a large saucepan saute the onion in the oil until translucent.
- Add the lamb cubes. The meat will release its juices and then reabsorb it. This will take about 10 minutes.
- Add the green beans and saute for about 3 minutes.
- Add the tomatoes, paprika, salt and pepper. Stir until all the ingredients are well distributed.
- Add water till the beans are almost covered.
- Cover the pan and cook until the beans and the meat are tender, about 30 minutes.
People Who Like This Dish 4
- lagoulue New York, NY
- bluewaterandsand GAFFNEY, SC
- sheba Lac La Biche, CA
- texalp Dallas, TX
- donman Hammond, LA
- spotthecat1 Somewhere, TR
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
Sounds delicious but I will use beef for I don't eat lamb.
bluewaterandsand
in GAFFNEY loved it
Reviews & Comments 1
-
All Comments
-
Your Comments
" It was excellent "