Ingrédients pour Green Beans Lebanese
- Shoulder Lamb Chops
- Extra Virgin Olive Oil
- Green Beans
- 1 (28 ounce) can crushed tomatoes
- Onion
- Garlic
- Fresh Ground Black Pepper
- 1 teaspoon salt (or to taste)
- Ground Allspice
- Enough hot water to cover the beans
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Comment préparer Green Beans Lebanese
- Heat olive oil in a large skillet over medium-high heat. Add lamb and bones; brown on all sides. Remove from skillet and set aside.
- Add chopped onions to the skillet and sauté until lightly browned, about 5-7 minutes.
- Stir in crushed tomatoes, salt, pepper, and allspice. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Transfer the tomato mixture to a large, heavy-bottomed saucepan. Add the browned lamb and bones. Cover and cook over low heat for 15 minutes, stirring occasionally.
- Add the trimmed green beans and enough hot water to just cover the beans. Cover the saucepan and cook for 30 minutes, or until the beans are tender-crisp.
- Taste the broth and adjust seasoning with salt and pepper as needed.
- If you prefer a less juicy dish, uncover the saucepan and simmer for another 10-15 minutes to reduce the liquid.
- Remove the lamb bones before serving.
- For best flavor, prepare a day ahead and reheat before serving. This allows the flavors to meld together beautifully.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
19g
Fat
3g
Carbs
5g