Adapted from Lebanese Cuisine by Madelain Farah
This dish can be made without beef and served cold with pita bread, or made with beef and served hot over rice.
Green Beans with Tomato Sauce or Green Bean & Beef Stew
- 1 pound chuck roast, cut into 2 inch pieces (OMIT IF NOT USING BEEF. The rest of the recipe is the same)
- 1 tablespoons olive oil
- 1 large clove garlic, minced
- 1 medium onion, chopped
- Kosher salt to taste (at least 1/2 teaspoon)
- A few grinds of freshly cracked pepper
- 1 pound fresh or frozen green beans
- 1/2 cup water or reserved beef broth
- 1 (8oz) can Hunt's tomato sauce
IF USING BEEF - Coat the bottom of a medium/large pot with oil. Set heat to medium/high. Place the beef into the pan and season the top with salt and pepper. When the beef is brown, flip and season the other side. Add the onion and garlic and cook for a few minutes until soft, scraping the bottom of the pot. Add 1 cup water and cover. Bring to boil and cook about 45 minutes, or until meat shreds apart easily with two forks. Proceed to step 4.
IF NOT USING BEEF - Coat the bottom of medium-large pot with oil. Set the heat to medium. Add the onion and garlic and cook until for a few minutes until soft.
Add the green beans and stir. Cover the pot and allow the beans to steam for 10 minutes, stirring once.
Add the tomato sauce and 1/2 cup water.
Cover and cook for 20-25 minutes.
To serve with beef - serve hot over rice.
To serve without beef - serve cold, with a drizzle of olive oil and eat with pita bread.