My Introduction to Lebanese Green Bean Stew

I remember when I was introduced to Lebanese Green Bean Stew. For years, I worked at Curves, which was a fitness facility for women. One of my clients, Liz, invited us to her Assyrian church for a a community meal. At first, I assumed I couldn’t actually eat anything there. When I realized that their Lebanese Green Bean Stew was gluten free, I was so excited. I’ve since left that job, but every time I have this dish, I think of her.

What’s in Lebanese Green Bean Stew?

This recipe contains only 5 main ingredients: green beans, beef, onions, tomatoes and spices. You might be surprised to learn what the secret spice that ties this dish all together. Cinnamon! It may sound strange to some, but trust me when I say Lebanese Green Bean Stew is not the same without it.

What Do You Serve with Green Bean Stew?

This dish is a hearty meal in itself. However, should you want to round this out with some sides, I have a few suggestions! My recipe for naturally gluten free falafel pairs nicely with this dish. Fry up a few while your Lebanese Green Bean Stew is, well, stewing.

If you’re looking for pita to add to the dinner table, I highly suggest this Gluten Free Pita from GF Jules. Of note, this recipe makes quite a bit of stew, and actually tastes better the longer is sets. Whoever gets leftovers the next day is one lucky person!

More Lebanese and Mediterranean Recipes

I highly recommend following Yumna from Feel Good Foodie. A fellow Michigander, she has many naturally gluten free recipes. I want to try her Mujadara and Chicken Shawarma. These are just some of the recipes you’ll find in her Ramadan collection.

Print

One Pot Lebanese Green Bean Stew

Ingredients

• 1 lb ground beef
• 1 tbsp oil
• 1 large onion diced
• 2 tsp minced garlic
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 14 oz cans diced tomatoes
• 1 8 oz can tomato sauce
• 2-3 cups water
• 1 lb green beans fresh, trimmed and cut into small pieces
• Cooked rice as a base

Instructions

• Cook the ground beef in a large pot or skillet. Once cooked, remove beef from pan and discard grease. Wipe pot to remove excess grease.
• Place pot back on stove and add 1 tbsp oil. Warm, and saute chopped onion over low-medium heat for 5 minutes. 
• Add garlic and spices and continue to cook 2 minutes or so. This allows the garlic to cook and the spices to toast and deepen their flavors.  
• To the pot, add the canned tomatoes, tomato sauce, water and green beans. I would start with two cups of water. If the stew becomes thicker than you prefer, add an additional cup of water at the end of cooking.
• Cook for 30 minutes, until the fresh green beans are soft. (You can use frozen, but I would put them in after already cooking the stew for 15 minutes.) 
• Serve stew hot, over a 1 cup serving of the Path of Life Mediterranean Quinoa blend. 

What stews do you love to cook? What are your favorite dishes to cook, using fresh grown items from your garden. Please feel free to drop recipe links below!

Originally published July 2018

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