Ingredients
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1
-
3
-
1/2
-
3/4
-
2
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Lebanese-Style Green Bean Stew, This recipe comes from Leah Lenemans book Easy Vegan Cooking I havent made this yet, but unlike other green bean dishes Ive tried, this one includes potatoes It also has a good quantity of cumin, which is one of my favourite spices Leah suggests this is served a main dish, with crusty wholewheat bread or pitta bread; and that is how I will be serving it Recipe posted for the Zaar World Tour 2005, This was a tasty dish, which was really easy to make I cut the potato into quite small pieces and they were cooked through Thank you for posting this , This is really good I precooked the potatoes like another reviewer and used frozen green beans & canola oil for the vegetable oil I would make this again maybe with meat too
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Steps
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1
Done
|
In a Large Saucepan, Fry the Onion in the Oil For 2 3 Minutes Then Add the Potatoes and Continue Cooking For Another 3 4 Minutes, Stirring Frequently. |
|
2
Done
|
Add the Beans, Sprinkle Over the Cumin and Cayenne and Mix Well Together. |
|
3
Done
|
Whizz the Tomatoes in a Blender, Then Add the Liquidized Tomatoes to the Pan; Stir the Contents, Bring to the Boil, Cover and Leave to Simmer Over a Medium-Low Heat For About 15 Minutes, Stirring Occasionally. |
|
4
Done
|
When the Beans and Potato Are Tender and Tomatoes Have Reduced to a Thick Sauce, Test For Seasoning, Adding Salt and Pepper as Required; Serve Immediately. |
