Sunday, March 21, 2021

Step-by-Step Guide to Make Favorite Green bean stew فاصوليا خضراء

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Green bean stew فاصوليا خضراء

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We hope you got benefit from reading it, now let's go back to green bean stew فاصوليا خضراء recipe. You can have green bean stew فاصوليا خضراء using 20 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Green bean stew فاصوليا خضراء:

  1. You need 2 lbs of green beans clean cut bite size.
  2. Use 4 lbs of lamb meat cubed.
  3. You need 1 of onion.
  4. Get 1 cup of celery stalk.
  5. Take 2 head of garlic.
  6. Get 1 tablespoon of black peppercorns.
  7. Provide 1/2 teaspoon of crushed red pepper.
  8. Prepare 5 of bay leaf.
  9. Use 1 tablespoon of coriander seeds.
  10. Use 2 of anistar.
  11. Provide 3 of cardamom.
  12. Take 1 can (14 oz) of diced tomatoes.
  13. Prepare 1 can (15 oz) of tomatoes sauce.
  14. Provide 1 can (6 oz) of tomato paste.
  15. Provide 1 tablespoon of salt.
  16. Use 12 cup of water.
  17. Get of (At the end)we add one off or both.
  18. Use 1/4 cup of dry coriander.
  19. Get 1/2 head of crushed garlic.
  20. You need 1 tablespoon of butter.

Steps to make Green bean stew فاصوليا خضراء:

  1. 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.
  2. Cut the beans bite size wash and stem then rinse in cold water.
  3. 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.
  4. You add the steamed green beans at the last 10 minutes and the dry coriander serve with rice.
  5. Brown crushed garlic 1/2 head in butter add to the stew with lemon juice.
  6. The broth by it self taste great yummy.

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Carolline

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Sharing cooking knowledge and recipes. I'm not a professional chef but cooking is my hobby. The way I use to be with the people I love and improve myself everyday.

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