Recipe for Perfect Green beans with Meat (Loubieh bi Lahmeh)

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That's how it went at home while growing up, with mom setting that day of the week for a traditional tasty dish. green beans-with-meat nutrition facts and nutritional information. Green Beans With Meat (Loubieh Bi Lahmeh). In this Lebanese recipe, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.

Provide green beans, washed with ends removed and each bean pod cut into three pieces.
You need beef, cut into cubes for cooking.
You need to prepare small onion, thinly chopped.
You need to prepare fresh coriander, chopped.
You need garlic, crushed.
Use tomato paste, dissolved in 1 cup water.
Prepare vegetable oil.
You need to prepare pepper.
Prepare salt to taste.

Short Tips:

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In a pressure cooker fry the chopped onions with 1 tbsp vegetable oil until golden..
Add the cubes of meat and stir for two minutes.
Add the pepper and 1 Litre of water and close pressure cooker cover securely. Cook for 15 minutes at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening cooker cover (achieved when all steam escapes)..
Add the chopped green beans and salt, place on high heat and close pressure cooker cover securely again. Cook for 20 minutes at highest pressure. Remove from heat and let pressure drop before opening cover..
In a small skillet, fry minced garlic and fresh coriander with ½ tbsp of vegetable oil, and then add mixture to green bean stew..
Finally add in the dissolved tomato paste and then stir ingredients over medium heat and leave for 5 minutes or until stew thickens a bit..

If you plan to have Loubieh bi Lahmeh, make sure to serve it hot and. Beans and legumes are the fruits or seeds of a family of plants called Fabaceae. They are commonly eaten around the world and are a rich source Beans and legumes have a number of health benefits, including reducing cholesterol, decreasing blood sugar levels and increasing healthy gut bacteria. These beans are not served al dente; they should dull in color and become limp. Season with salt and pepper and serve hot or at room temperature.

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