Tag: beans

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Green beans stew – Loubyeh w rez

Loubyeh w rez
Loubyeh w rez

Green beans or “loubyeh” are highly consumed in Lebanon and cooked in different recipes either with meat or vegetarian. Spring season announces pulses harvest such as green beans, broad beans, chickpeas and others, which may be consumed raw but also cooked.

Green bean stew can be prepared with or without meat, usually chopped in cubes. We bring you here the vegetarian version of it, served with rice on the side.

Number of servings: 4

Green beans chopped, washed and drained 

Ingredients:

1 Kg of fresh green beans, washed and chopped (frozen beans can also be used)

1 onions, diced

4 garlic gloves, diced

1 Tbsp. tomato paste

½ Tsp. all spices

½ Tsp. salt

½ cinnamon stick

Juice of a lemon

3 Tbsp. olive oil

1 Liter of water

Preparation steps:

  1. In a cooking pot, stir-fry the onions and garlic in the olive oil until wilted
  2. Add the green beans and water
  3. Season with salt and spices including cinnamon and add the tomato paste
  4. Bring to a boil
  5. Add the lemon juice
  6. Simmer for an hour on low fire until the beans are well cooked
  7. Serve hot with rice on the side
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Recipes

Fava Beans and Chard – Foul b Selek

"Foul b Selek" - Chard and beans
“Foul b Selek” – Chard and beans

“Foul b Selek” is a Beirut recipe prepared mainly by the end of winter season when swiss-chard is still available and spring fava beans are harvested. It is a balanced vegetarian starter rich in protein and iron. It is best enjoyed cold with some lemon juice that helps increase the iron absorption.

Serving: 4

Caloric content: 75 calories / serving

Ingredients: 

1 kg of Swiss chard, cleaned and chopped

1 cup of coriander leaves

200 g of fava beans soaked overnight

2 garlic cloves, minced

100 g of chopped onions

2 tbsp of vegetable oil

1 tsp of cumin

salt and pepper to taste

2 L water

Winter chard at a local market in the West Bekaa

Preparation method:

  1. Add the fava beans to 1 L of water and bring to boil
  2. While boiling add 500 ml of water and cover. Stir occasionally
  3. After 1 hour, add another 500 ml of water
  4. In a large pot, stir fry the onions and garlic in vegetable oil until they wilt
  5. Add the chopped Swiss chard and coriander and cover until they are well cooked
  6. While on heat, add 1 tsp of cumin and the strained fava beans
  7. Tune the salt and pepper according to taste
  8. Serve cold with a slice of lemon
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Roz b foul – Broad bean and rice pilaf

Roz b foul served with yogurt

This recipe is common in Lebanon; it is usually prepared in spring when green fava beans (or broad beans) are available. When not eaten fresh, green broad beans can be frozen or dried for later use. These pulses are a great are a great source of energy (341 kcal/100g), proteins, carbohydrates and vitamins.

Add the green beans and the coriander, and 2 cups of water, let simmer for 20 mns or until the beans are almost cooked
Add the green beans and the coriander, and 2 cups of water, let simmer for 20 mns or until the beans are almost cooked

Ingredients:

1 kg of green fava beans (foul akhdar), seeded

2 cups of long-grained rice

1 onion, finely chopped

2 cloves of garlic, crushed

1 cup of fresh coriander, finely chopped

Black and sweet pepper and cinnamon to taste

1 tsp of cumin

1 ½ tsp of salt

2 Tbsp. of vegetable oil

4 cups of water

Preparation steps:

  1. In a cooking pot, stir-fry the onions with the vegetable oil until soft and gold
  2. Add the spices and garlic and stir for 2 mns
  3. Add the green beans and the coriander, and 2 cups of water, let simmer for 20 mns or until the beans are almost cooked
  4. Add the rice and the remaining 2 cups of water
  5. When the water starts boiling, lower the fire and cover the pan
  6. Let cook until the rice is done
  7. Make sure the rice stays moist and does not dry completely
  8. Serve hot with a salad or yogurt
Serve hot
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Recipes

Moujaddara hamra – Bean moujaddara

mjaddara

Bean moujaddara or “mjaddarit fassolia” is a traditional recipe of the Shouf region and South of Lebanon, prepared with red beans instead of lentils. It is also known as red moujaddara or “Moujaddara hamra“.

Total Servings: 4

Preparation time: 2 hours

Ingredients:

1 cup beans soaked overnight

¾ cup bulgur

2.5 L water

1 Tbsp tomato paste

1 onion, finely chopped

5 Tbsp olive oil

Salt and pepper to taste

Preparation Steps:

  1. Add the beans to 1 L of water and bring to boil.
  2. While boiling, add 500 mL of water and cover. Stir occasionally.
  3. After 1 hour, add another 500 mL of water.
  4. Sauté the chopped onions in the olive oil with salt until lightly brown.
  5. Add one more half liter of water to the beans.
  6. Add the tomato paste and the bulgur to the fried onions; mix well and add the mixture to the boiling beans.
  7. Simmer for 30 more minutes, then add 500 mL of water and some pepper. Stir occasionally until the beans are well cooked and you get the consistency of moujaddara.
  8. Serve hot.