SAEDNEWS: Green beans are a nutritious and versatile ingredient that can be used to prepare a variety of delicious dishes. In this article, we introduce 10 simple yet tasty recipes featuring green beans.
According to Saednews,
1. Green Bean Stew with Chicken
Ingredients:
½ kg green beans
4 medium potatoes
2 medium carrots
1 onion
1 tablespoon tomato paste
1 piece of chicken breast or thigh
1 teaspoon chicken seasoning
Salt, black pepper, turmeric, and cinnamon to taste
2–3 cups water
Instructions:
Finely dice the onion and sauté it in a little oil.
Add the chicken and cook briefly.
Add the carrots, followed by the potatoes.
Add the green beans and seasonings. Sauté everything for 2–3 minutes.
Pour in 2–3 cups of water and bring to a boil.
Reduce the heat, cover, and simmer for approximately 40 minutes until everything is cooked.
Ingredients:
1.2 kg cooked and chopped green beans
3 eggs
3–4 tablespoons tomato paste
3–4 potatoes, fried and diced
Cooking oil
Yogurt for serving
Salt, pepper, and other seasonings to taste
Instructions:
Sauté the pre-cooked green beans in a little oil.
Dice and fry the potatoes until golden.
Add the potatoes to the green beans and stir in the tomato paste.
Fry the eggs separately, then break them into small pieces using the back of a spoon.
Add the eggs to the bean mixture and season with salt and pepper.
Cover and cook over low heat for approximately 15 minutes.
Serve warm with yogurt.
Ingredients:
1 cup green beans
1 potato
2 carrots
2 onions
2 dried Persian limes (limoo amani)
200 g chicken or beef
2 tablespoons tomato paste
Salt, black pepper, and turmeric to taste
3 cups water
Instructions:
Slice the onions and sauté them in a little oil until golden.
Add the meat or chicken along with the seasonings and sauté well.
Add the chopped green beans, diced potatoes, and carrots.
Add the dried Persian limes and 3 cups of water.
Cover and simmer until the meat and vegetables are tender and the stew has thickened.
Ingredients:
400 g chopped green beans
3 carrots, diced
100 g green peas
2 tablespoons fried onions
1 garlic clove
200 g stewing beef, cut into small pieces
1 tablespoon tomato paste
Salt, pepper, cinnamon, and other seasonings to taste
Instructions:
Sauté the beef with the fried onions and garlic.
Add the tomato paste and black pepper.
Pour in 1 cup of water and cook over medium-low heat until the liquid has evaporated and the meat is tender.
Add the green beans, carrots, and peas. If using canned peas, add them during the last 30 minutes of cooking.
Sauté briefly, then add another cup of water.
Simmer over low heat until the vegetables are cooked.
When a little liquid remains, add salt, cinnamon, and your preferred seasonings.
Continue cooking until the sauce thickens and the oil begins to separate.
Serve with crispy diced fried potatoes on the side.
Ingredients:
Chopped and sautéed green beans
1 cup julienned and sautéed carrots
1 cup julienned and sautéed potatoes
½ cup marinated and cooked meat
2 tablespoons fried onions
½ tablespoon tomato paste
Saffron
Salt, black pepper, paprika, and dried lime powder to taste
Instructions:
Heat a little oil in a frying pan.
Add the cooked meat and fried onions and sauté briefly.
Add the seasonings, except for the saffron and dried lime powder.
Mix everything together thoroughly.
Add the prepared green beans, carrots, and potatoes.
Finish with saffron and dried lime powder, adjusting the seasoning to taste.
Ingredients:
500 g green beans
200 g carrots
2 medium onions
2 tablespoons olive oil or sesame oil
Pakistani spice mix to taste
Salt, black pepper, and curry powder to taste
1 heaped tablespoon tomato paste
Water as needed
Instructions:
Thinly slice the onions and sauté them in oil until golden brown.
Thinly slice the green beans and carrots and add them to the onions.
Sauté briefly, then add the spices.
Pakistani spice mix is particularly delicious in this dish, so feel free to use a generous amount.
Once the spices have been lightly sautéed, add the tomato paste.
Cook for another 3 minutes, then add water.
Cover the pot and simmer until the liquid reduces and the vegetables are partially cooked.
This dish is best served when the vegetables retain a little bite rather than becoming completely soft.
Ingredients:
500 g green beans
3 large carrots
4 medium potatoes
1 large onion
100 g mushrooms (optional)
4 garlic cloves
2 tablespoons tomato paste
2 chicken thighs or 1 chicken breast
Salt, black pepper, and turmeric
3 tablespoons cooking oil
3 cups boiling water
Instructions:
Heat the oil in a pot.
Slice the onion and garlic and sauté until fragrant.
Cut the carrots into slices or strips and roughly chop the green beans.
Add the carrots, green beans, and tomato paste. Sauté briefly.
Season with salt, pepper, and turmeric.
Pour in 3 cups of boiling water and add the chicken.
Cook over medium heat until the chicken is thoroughly cooked.
Dice the potatoes into relatively large cubes and add them along with the mushrooms.
Continue cooking until the potatoes and mushrooms are tender.
Ingredients:
300 g ground beef
2 cups chopped green beans
1 onion
3 medium carrots
2 medium potatoes
1 tablespoon tomato paste
Salt, black pepper, turmeric, and cinnamon to taste
Water as needed
Instructions:
Slice the onion and sauté it in a little oil.
Before the onion becomes fully golden, add the ground beef and seasonings.
Cook until the beef changes color and is lightly browned.
Cut the carrots and potatoes into your preferred sizes.
Add the vegetables and green beans to the pot.
Stir in the tomato paste and add enough water to cover the ingredients partially.
Cover and simmer over low heat for approximately 30 minutes.
A drizzle of olive oil and fresh lemon juice makes a delicious finishing touch.
Ingredients:
½ kg flat green beans
1 onion
7–8 garlic cloves
2 tomatoes
Fresh ginger, to taste
Salt and black pepper
2 cups water
Olive oil for serving
Instructions:
Dice the onion and sauté it lightly.
Chop the green beans and add them to the onion.
Pour in 2 cups of water and add freshly grated ginger.
Bring to a boil and cook until the beans become tender.
Dice or grate the tomatoes.
Mince or grate the garlic.
Add the tomatoes and garlic to the pot.
Simmer until the flavors combine and the stew reaches your desired consistency.
Drizzle with olive oil before serving.
Ingredients:
A generous amount of green beans
Potatoes, as desired
Carrots, if desired
Bell peppers, as desired
Plenty of onions
Tomato paste, to taste
1 teaspoon turmeric
Salt and pepper to taste
Saffron (optional)
Lemon juice
1 vegetable or chicken stock cube (optional)
Cooking oil
Instructions:
Chop the onions and sauté them in oil until golden.
Add the turmeric toward the end and sauté briefly.
Stir in the tomato paste to give the dish a richer color and flavor.
Chop the green beans into your preferred size and add them to the pot.
Cut the potatoes into cubes or slices.
Slice the carrots and bell peppers.
Add all the vegetables to the onion and tomato paste mixture.
Add a stock cube, a little saffron, and enough water.
Simmer until the vegetables are cooked to your liking.
Finish with plenty of lemon juice and serve hot.
