Recipe Corner: Middle Eastern Green Beans with Lamb




3 (16 oz.) cans no salt added green beans, washed and drained (any style)

1 large onion, diced

1 medium carrot, peeled and diced

1 medium green or red bell pepper, seeded and diced

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2-3 cloves garlic, minced

1 (16 oz.) can crushed or stewed tomatoes

1 cup garbanzo or white beans, washed and drained

1/2 lb. ground lamb

2 tablespoons tomato paste

2 tablespoons fresh lemon juice

2 tablespoons chopped black or green olives

1 tablespoon crushed dried mint

1 teaspoon cumin

Salt, black pepper, crushed red pepper flakes, basil and oregano (to taste)

Chopped parsley, mint and yogurt as garnish

2-3 tablespoons olive oil (to taste)

Fresh lemon wedges



In a large pan, sauté the lamb, onions, carrots, bell pepper and garlic in olive oil until the lamb is browned.  Drain all fat.

Add the tomatoes, beans, tomato paste, lemon juice, olives, and spices, stir a few times, and bring to a low boil.

Cover and cook for 20 to 25 minutes on medium low, stirring occasionally, until vegetables are tender.

Top with chopped parsley and mint and serve with Armenian rice, bulgur or lentil pilaf.

Serve yogurt and lemon wedges on the side.

Serves 4-6.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

*Fresh green beans may be substituted for canned green beans in this recipe.  One-half pound beef or lamb stew meat, cubed, may be substituted for the ground lamb in this recipe.


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