Given the variety of marag stews we have made on this blog so far, it comes as no surprise that green bean stews (مرق فاصوية خضرة) are very welcome when in season (or even out of season, but using frozen).Learning to use a pressure cooker properly and safely has simplified cooking drastically by cutting down on cooking time by half and producing meat that literally falls off the bone.
This green bean stew is made almost exactly the same way the white bean stew is made. But since the green beans are fresh, there is no need to soak them and they cook faster.
1 Tbsp ghee
1 kg meat on bone
2 bay leaves
750g green beans
2 small onions
1 can tomato
3 Tbsp tomato paste
1/2 tsp chili powder
1 1/2 tsp salt
1/2 tsp pepper
2 lemons, juice
Trim the green bean and cut into thirds.
Heat the ghee or oil in a large pot.
Sear the meat on both sides until well browned.
Add the bay leaves and the chopped or sliced onion, and enough boiled water to cover the meat by an inch.
Cover and let simmer over medium low heat for 1 1/2 hours.
If using a pressure cooker, you only need to cook it for 45 minutes after the whistle starts to blow.
Add the green beans, the pureed tomato can, tomato paste, lemon juice, salt, pepper, and chili, simmer an additional 30 minutes (no need to pressure cook this stage).
At this point you may either serve it with some rice, or let it cool completely, refrigerate overnight, then re-heat when ready to serve.
The flavors merge and intensify overnight, just be careful when reheating and stirring to not break up and mash the beans.