The name for this dish is Fassoulia. It’s essentially green beans with ground meat, though I think crumbled tempeh or vegetarian/vegan sausage could substitute. You can also make this without any meat. Lamb is traditional, but any ground meat is good. This is a good opportunity to buy some of our ground beef! If you are going to use fresh herbs, add them towards the end of the cooking time.
1 lb ground meat, or vegetarian/vegan substitute
2 T vegetable oil
1 1/2 c chopped onion
salt and pepper, to taste
1/2 t ground allspice
1 t dried basil, or 1 T fresh chopped basil
1 t dried oregano, or 1 T fresh chopped oregano
1 – 2 cloves garlic, minced
6 c or so chopped (1-inch length) green beans
3 c chopped tomatoes
water or broth, if needed
1. Brown meat in a skillet for about 5 minutes. Remove from skillet, draining any excess fat, and place in a bowl. Set aside.
2. In the same skillet heat the oil. Add the onions along with some salt and sauté for about 8 minutes, until just staring to brown. Add the reserved meat, pepper, allspice, dried herbs, and garlic. Stir to mix, reduce heat, cover, and cook for about 10 more minutes.
3. In a Dutch oven or soup pot, combine the green beans and tomatoes. Add the meat mixture. Bring just to the boil, then reduce heat, cover and simmer for an hour, stirring occasionally, until the beans are very tender. If an hour seems too long, then start tasting beans around the half hour mark, stopping when you like the taste and texture of the beans. If the stew seems dry, and splashes of water or broth. If using fresh herbs, add about 5 minutes before the stew is ready.
4. Taste for seasonings. Serve with cooked grain or be radical and serve with pasta. It’s also good with bread.