20 February 2014

Turkish Green Beans in Tomato Sauce

This is good old Turkish comfort food. I make this with lamb or chicken but vegetarians can easily substitute meat with potatoes and carrots. If I wasn't low carbing I would have made it with potatoes and meat.


Serves 4 with rice / bread or 2/3 on its own

1kg frozen sliced green beans
2 chicken breasts or 500g lamb chops or diced lamb
1 large potato cubed
1 large carrot sliced
1 heaped tbsp tomato paste
1 tbsp olive oil
1 medium onion
1 chicken stock cube

Brown your meat or chicken in the olive oil, remove then *add the onions to the pot and cook until onions are soft. Add potatoes and carrot and cook for 2 minutes, stirring occasionally. Add tomato paste, green beans, cooked meat / chicken and (crumbled) stock cubes. Add enough hot water to cover all the ingredients. Bring to a boil and then simmer, partially covered for 45 minutes to an hour. Stir regularly and add more water if needed. Turkish stews like this one are tastiest the longer they are allowed to cook slowly. You'll know it's done when the beans, carrots and potatoes are soft.

*Start here if you're not using meat or chicken.

Serve with rice, bread to dip in the juices and plain yoghurt. Or if you're low carbing like me, just on its own is perfect.


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