Grandmas Lebanese Green Beans Recipes

Steps:

• Place bacon in a large pot and cook over medium heat, stirring occasionally, for 5 minutes. Add onion; cook until bacon just starts to brown a bit, 4 to 5 minutes. Add green beans and stir until coated in bacon grease. Add sugar, salt, seasoned salt, and just enough water to cover. Bring to a boil.
• Reduce heat, cover, and simmer until beans are soft, about 45 minutes.

Steps:

• Place the bacon in a large cast-iron skillet over medium heat and cook until crisp, 8 to 10 minutes. Remove the bacon and all but 2 to 3 tablespoons of the bacon grease.
• Add the onion and jalapeño and cook for a minute or two, then add the green beans. Cook until the green beans are bright green, an additional minute. Add the chicken stock, garlic powder and a good pinch of both salt and pepper. Bring to a simmer and lightly cover, allowing the some of the steam to escape. Cook until the liquid is evaporated and the beans are starting to soften, but still have a bite, 10 to 12 minutes.
• Transfer the beans to a serving vessel. Crumble the bacon and sprinkle it over the top of the beans, along with the fried onions.

Steps:

• Rough chop the garlic, carrot, serrano and onion into small pieces. Heat the oil in a medium pot over medium-high heat. Add the chopped vegetables and 1 teaspoon cumin to the pot and cook until the onion starts to brown.
• Strain the beans and add them to the pot. Pour in enough water to just cover the beans. Cover and bring them to a boil. Stir, then cover again and lower to a simmer. Simmer the beans until they start to burst, around 1 hour.
• Uncover the pot and add the orange, squeezing the juice into the pot and then dropping the halves in. Stir in the remaining teaspoon cumin and the salt. Continue to simmer to allow the beans to thicken, about 45 minutes more. Add more cumin and salt to taste.
• Serve as a side dish, over rice, or on their own on a taco.

Steps:

• In a medium sized saucepan, saute the garlic and onions in olive oil until the onions become translucent.
• Add the beans, cover, and allow them to steam in their own moisture for about 15 minutes.
• Add 1 cup water, tomatoes, tomato sauce, cover, and cook for 30 minutes.
• Add salt and pepper to taste.

Steps:

• Fry bacon til' it's crisp, on the stovetop. Add onion, cook until tender.
• Drain "all" liquid off of canned green beans.
• Add beans to bacon and onion mixture.
• Add bullion cube and water.
• Cook very slowly until beans "shrivel".
• Sometimes, ok well maybe always I have this compulsive need to add things to whatever I am cooking, and 98% of the time you can beat it's gonna be GARLIC or SPICES. Soo- there ya' go. Add in some garlic if you dare, or maybe some seasoning salt? :) But whatever you do- ENJOY!

Steps:

• Brown lamb and bones in hot oil in skillet.
• Add onions and saute until lightly browned.
• Add tomatoes, salt, pepper and allspice, mix well, and simmer for 10 minutes.
• Transfer to a large saucepan, cover, and cook slowly for 15 minutes, stirring occasionally.
• Add beans and hot water just to cover, and cook, covered, for about 30 minutes.
• Taste broth, and add more salt and pepper if needed.
• Continue cooking until beans are done.
• Uncover, and let liquid cook down if you prefer a less juicy dish.
• Tastes best if prepared a day ahead and reheated for serving.
• Pick out and discard bones before serving.

Steps:

• In a large pot over low heat, sautee onions in olive oil with a little salt until very brown.
• To the same pan, add garlic, cumin and cinamon and sautee another 2 minutes.
• Add tomatoes in juice and cook until spice and onions have incorporated into the liquid.
• Add DRAINED green beans - cover and cook for at least 10 minutes.
• Add salt to tast.
• TOPPING While beans are cooking, toast pine nuts in a DRY sautee pan over medium heat. Be sure to turn them and watch closely as they burn quickly - about 2 minutes. Add cumin and olive oil and remove from heat.
• To serve place beans in large bowl and dirzzle pine nut mixture over the top.