Lebanese Green Bean Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
40 mins
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Servings
8
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Calories
149 kcal
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Course
Main Course
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Cuisine
Lebanese
Lebanese Green Bean Stew
Description
The stew starts by sautéing chopped cilantro, minced garlic, and crushed red pepper in olive oil to release their flavors, followed by stirring in tomato paste and canned diced tomatoes mixed with water to create a rich tomato broth. Raw green beans and chicken breast are added alongside bay leaves and a blend of salt, pepper, and Lebanese 7 spice seasoning.
Cooking covered on low heat until the chicken is fully cooked allows the flavors to meld and the broth to deepen. After removing the bay leaves and shredding the chicken, it is returned to the pot for further simmering to thicken the broth and concentrate the flavors. The classic serving method is over Lebanese rice pilaf with a sprinkle of fresh cilantro on top to add brightness.
This dish marries tender chicken and vegetables with a spiced tomato base, offering comforting warmth and balanced seasoning reminiscent of Lebanese home cooking.
Ingredients
- 2 tablespoons olive oil
- ¼ cup cilantro chopped, plus more for serving, fresh
- 4 garlic minced, cloves
- ¼ teaspoon crushed red pepper
- 6 ounces tomato paste
- 2 15- ounce diced tomatoes canned
- 4 cups water
- 20 ounces green beans short cut, frozen
- 1 pound chicken breast
- 2 bay leaf
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon 7 spice seasoning
Instructions
- In a heavy bottomed skillet over medium heat, heat the olive oil, then add the cilantro, garlic and crushed red pepper; cook until the mixture is fragrant, about 1 minute.
- Add the tomato paste and cook together with the cilantro mixture until well combined and fragrant, about 1 minute. Add the diced tomatoes and water and stir until well blended to create a tomato broth.
- Reduce the heat to low, add the green beans, raw the chicken breast and bay leaves. Season with salt, pepper and 7 Spice and cook covered until the chicken is fully cooked, about 20 minutes.
- Remove the bay leaves from the pot and discard. Remove the chicken breast from the tomato broth, shred it and return it to the pot. Simmer for an additional 20 minute to allow the broth to thicken and flavors to settle.
- Serve over traditional Lebanese rice pilaf and sprinkle fresh cilantro for garnish.
Notes
- The nutrition information provided pertains only to the green bean stew, not the accompanying rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 625mg | 26% |
| Potassium | 705mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1029IU | 21% |
| Vitamin C | 20mg | 22% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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