Green Beans from the Levant
A cooked green bean dish prepared in the Levantine style.
A cooked green bean dish in a Levantine style.
Like a simple savory green bean side or stew.
Cook the beans until tender but still bright.
Ingredients
- 1 kilo green beans
- to taste meat
- fresh cilantro
- 200 grams tomato molasses
- 5 cloves garlic
- 1 tablespoon salt
- bay leaves
- black peppercorns
- white peppercorns
- cinnamon stick
- cloves
- lamb tail fat
- cardamom
- meat broth
- a little tamarind
- rice
- additional black pepper for serving
Instructions
- In a pan, remove the strings from the green beans, if present; then wash them and cut them into pieces the length of a finger joint or a little longer.
- In the same pot or another suitable pot, optionally heat the lamb tail fat with a pinch of salt and a pinch of pepper until golden, then add the beans and sauté them briefly.
- In the pot, add the meat-cooking broth over the beans rather than plain water.
- In the pot over medium heat, leave the beans until they are about 80% cooked. Do not add the tomato molasses from the beginning, so that the beans do not remain tough.
- In a small bowl, dilute the tomato molasses with a little of the cooking broth, then add it to the pot and stir gently over low heat so the beans do not break apart.
- In the pot, adjust the salt and check the acidity. If the tomato molasses is not acidic enough, a little tamarind may be added.
- In the pot, add the boiled meat to the beans after mixing them with the tomato molasses.
- In the pot, add the garlic and fresh cilantro at the end, stir the mixture gently, then leave it for 5 minutes.
- To serve, serve the beans hot and sprinkle with additional black pepper, as instructed by the chef.