Zesty garlic and tomato sauce is the perfect complement to the green beans and beef in this Green Bean Stew. Serve over rice for a delicious meal.
Growing up this dish was something my mother made often and when I was old enough, I cooked it too. Because it was easy and delicious and comforting. It’s actually a Middle Eastern dish called lubia and something that my Irish/Scottish/German mother always made for my Lebanese father. We were so lucky she was a great cook because she mastered all the the great Middle Eastern dishes and they were so different from what she grew up with. This dish is basically a beef and green bean stew that you eat over rice. I don’t know why but we have always added turmeric to our rice and while it doesn’t really impart any flavor it does give it that beautiful yellow color that my family comes to expect with our rice dishes.
Lubia is a tasty and healthy dish that I think your whole family will like. Even my son Max loves this dish which makes me very happy. It also freezes well so if you make too much or if you double the recipe you can freeze half for another day. I used fresh beans from our garden for this dish but there have been times in the winter when I’ve used frozen. I think fresh is better but the frozen isn’t too bad. To start this recipe, I washed, trimmed and steamed the beans in the microwave for about 5 minutes. You don’t have to be it speeds things up a bit.
While the beans are steaming, start getting your beef ready by browning it along with some onions in a pan. Add some salt and pepper and a little bit of cinnamon to the meat and sauté until the meat is browned and the onions soft. I love the flavor of the cinnamon. It’s something that many Lebanese dishes use with their meat and I’ve come to love it. Next add some beef broth or water and simmer the meat for a while until it is tender. This could take a half hour or more but you want the beef to be tender not chewy.
At that point, you add the beans and tomato products, cover and simmer for another 10 minutes or so. While the stew is simmering, get a little bowl and add your crushed garlic, a bit of olive oil and some ground coriander. Microwave for 30 seconds and it should look like this.
Add it to your stew at the end and let cook a few minutes more to incorporate and you are done. I don’t know why but my mother always made it this way and it adds great flavor. Serve over turmeric rice (check out this recipe if you are interested in that) but any type of rice you have will be fine. Turmeric rice is just rice with a pinch or two of turmeric added while it’s cooking to give it it’s color.
And there you have our Green Bean Stew or lubia. I think my mom used to make it similar to this, however my sister’s both make it a bit different as do my aunts and my sister in law. But I have to honestly say that while they all may be slightly different, they all turn out delicious. Give it a try, you won’t be disappointed.
Green Bean Stew with Turmeric Rice
- 1 lbs beef cut into cubes
- 1 small onion chopped
- 1 Tablespoons olive oil
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup beef broth can use chicken or even water
- 2 cups green beans steamed
- 1 28 oz can of crushed tomatoes
- 1 can tomato paste
- 1 teaspoon crushed garlic
- 1/2 teaspoon ground coriander
- 1 teaspoon olive oil
- 2 cups Turmeric Rice or any cooked rice
In a pan, add your olive oil, onions and beef and sauté until brown.
Sprinkle salt, pepper and cinnamon and mix well.
Add 1/2 cup of broth or water and cover with a lid and simmer for 30 minutes checking to make sure meat is not burning and there is still liquid in the pan. Add more broth or water if necessary. Check the meat to see if is tender. If not continue cooking for 10 minutes more or until tender.
Add your beans, crushed tomatoes and tomato paste. Mix well cover and cook for 15 minutes.
Meanwhile add the teaspoon of olive oil to a small microwavable bowl along with the crushed garlic and coriander and cook in the microwave for 30 seconds to 1 minute. Garlic should be brown but not burnt.
When the beans are soft add the garlic mixture and mix well. Let cook a couple more minutes.
Serve over rice.