Mediterranean Cooking is now Social
String Beans - Armenian Style
Ingredients:
2lbs Tender string beans (USE FRESH)
2 Medium-sized yellow onions
6 Cloves of fresh garlic
6 Fully ripe small to medium tomatoes
1 Handful of parsley
1 tsp Sea salt
1-1/4 Tsp Fresh ground pepper
1/4 cup Fresh chopped basil
1 lb. Fresh lamb stew mea
4 tbs. Extra virgin olive oil.
Preparation:
1). In a large pan, start out with three or four tablespoons of olive oil. Dip both sides of the meat in the oil, add a layer of salt and pepper, add enough water to cover the bottom of the pan, and then place on very low heat with the lid on.
2). While the meat is steaming, chop the garlic (fairly fine) and put it in the pan. Then slice the onion (not too thinly). Spread the onion evenly in the pan and add another layer of salt and pepper. Next, chop the tomatoes. I don’t peel them, but if the skins are exceptionally tough you might want to. (The skin comes off easily if you dip the tomatoes for several seconds in hot water.)
3). Put the chopped tomatoes into the pan. This time, add plenty of salt and pepper, and throw in a good dose of basil. Chop and add the parsley, then put the lid back on the pan.
4). While things are simmering, trim the beans and cut them into one-inch lengths or a little longer. About halfway through, take a break and stir the simmering tomatoes, making sure the garlic and onions are evenly distributed throughout. Add a little more salt, pepper, and basil. Your sense of smell & taste should tell you when to stop.
5). By the time you’ve finished trimming the beans, the stuff in the pan should have cooked down nicely. Dump in the beans and work them into the juice. There should be enough juice to almost cover the beans. Cook on low heat with the lid on at an angle until the beans are tender. Check for doneness by tasting a bean.
6). You’ll need to stir the beans only two or three times during cooking. Make sure the beans on top spend some time in the simmering juice down below. If you like, about fifteen minutes before the beans are done, add a little more olive oil.
7). When the beans are done, turn off the heat and put the lid on the pan. For an evening meal, I like to make the beans in the morning. Sitting a few hours (the beans, not the cook) helps bring out the flavor.
ENJOY!!!!
2lbs Tender string beans (USE FRESH)
2 Medium-sized yellow onions
6 Cloves of fresh garlic
6 Fully ripe small to medium tomatoes
1 Handful of parsley
1 tsp Sea salt
1-1/4 Tsp Fresh ground pepper
1/4 cup Fresh chopped basil
1 lb. Fresh lamb stew mea
4 tbs. Extra virgin olive oil.
Preparation:
1). In a large pan, start out with three or four tablespoons of olive oil. Dip both sides of the meat in the oil, add a layer of salt and pepper, add enough water to cover the bottom of the pan, and then place on very low heat with the lid on.
2). While the meat is steaming, chop the garlic (fairly fine) and put it in the pan. Then slice the onion (not too thinly). Spread the onion evenly in the pan and add another layer of salt and pepper. Next, chop the tomatoes. I don’t peel them, but if the skins are exceptionally tough you might want to. (The skin comes off easily if you dip the tomatoes for several seconds in hot water.)
3). Put the chopped tomatoes into the pan. This time, add plenty of salt and pepper, and throw in a good dose of basil. Chop and add the parsley, then put the lid back on the pan.
4). While things are simmering, trim the beans and cut them into one-inch lengths or a little longer. About halfway through, take a break and stir the simmering tomatoes, making sure the garlic and onions are evenly distributed throughout. Add a little more salt, pepper, and basil. Your sense of smell & taste should tell you when to stop.
5). By the time you’ve finished trimming the beans, the stuff in the pan should have cooked down nicely. Dump in the beans and work them into the juice. There should be enough juice to almost cover the beans. Cook on low heat with the lid on at an angle until the beans are tender. Check for doneness by tasting a bean.
6). You’ll need to stir the beans only two or three times during cooking. Make sure the beans on top spend some time in the simmering juice down below. If you like, about fifteen minutes before the beans are done, add a little more olive oil.
7). When the beans are done, turn off the heat and put the lid on the pan. For an evening meal, I like to make the beans in the morning. Sitting a few hours (the beans, not the cook) helps bring out the flavor.
ENJOY!!!!
- Attachments:
-
-
green_bean_stew.jpg, 26 KB
-
About
© 2010 Created by Love Cook.
Powered by 
.
