Wash green beans and trim off stems. Cut in half and rinse in cold water.
Saute lamb meat stew, onions, garlic, salt and spices in olive oil or vegetable oil(stirring occasionally) until meat is brown.
Add 2 cups of water, green beans, chopped tomatoes or 28 oz. can of diced tomatoes. and cook on medium heat for about 10 minutes. cover and simmer on low heat for around 45 minutes or until green beans are tender.
This meal is best when served hot with plain rice.
epper. Serve rice topped with bean stew.
oderately low heat until the stew has thickened, about 10 minutes
(For the bean mix you can add to
f brioche, and the Black Bean Hummus on the other slice
bout 15 minutes or until stew has thickened and beans are
Rinse bean sprouts. Place first 7 ingredients (mung beans - tomato) in crockpot and cook on low for 8-10 hours.
Add spinach and lemon juice and cook on high for 20-30 minutes.
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
eans for a creamier soup/stew.
Season with salt to
add 9 Bean Salad Dressing Mix to the Bean Mix. (recipe for salad
Heat a large pan with cooking spray over medium high heat.
Put the lamb in and cook for 5 minutes making sure to brown it on all sides.
Add the onion and garlic and saute for 8 minutes, stirring frequently.
Add the wine and scrape the pan to loosen the browned bits.
Add the water and all the rest of the ingredients except the basil.
Bring it all to a boil.
Reduce the heat and simmer for 1.
5 hours or until the lamb is tender.
Discard the bay leaf and put the stew into bowls.
Sprinkle each serving with basil.
About 3 1/2 hours before serving:
rinse beans.
Heat beans in 4 cups water to boiling; cool 3 minutes.
Remove from heat; cover and let stand 1 hour.
Drain and rinse beans; set aside.
In hot oil, cook beef for stew until well browned on all sides.
In drippings over medium heat, cook onion until tender, stirring. Add meat, beans, carrots and remaining ingredients; add 3 cups water.
Heat to boiling.
Reduce heat; cover and simmer 1 1/2 hours until meat and beans are tender, stirring occasionally. Makes 4 main dish servings.
carrots and barley to the stew and simmer for 30 minutes
Set tofu in a bowl that will fit in a steamer basket, wok or deep wide pan; cover tofu.
Place on a rack over about 1-inch of boiling water in pan.
Cover and steam until hot, about 10 minutes.
Serve warm tofu, topped with Black Bean Sauce or honey.
nd submerge rosemary sprig in stew. Cover and let stand 15
maller pieces.
Boil the bean thread in water to cover
arlic and jalapenos to the stew, cover and cook for 1
uart slow cooker for this recipe.
Chop onions, red bell
p a bit.
This recipe is very flexible, this is
epper you add to the stew the hotter it will be