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Learn how to make green beans stew the healthiest way. This recipe is the best if you want to eat green beans but you are bored of the simple and classic green beans stew recipes. With a few easy to follow steps you will see how easy to make the perfect stew is. It’s low fat, gluten free and totally great for a diet list. Let us know what you think!Pour vegetable oil into a pot, and add the minced onions Fry the minced onions on medium heat, with the pan lid on When onions are browned, add pieces of beef Cook 10 minutes with the pan lid on Add diced tomato Cook 5 more minutes on medium heat Add tomato paste, black pepper and salt Give it a good stir before you add the green beans Cook for around 15 minutes, until the green beans change color Add 3 cups of hot water Boil for 45 minutes Make sure that the beans are cooked before you turn the heat off, if needed add hot water to continue cooking Here is the list of ingredients for the green beans stew:
1 kg (2 lbs) green beans
300 g (0.6 lbs) diced meat
1 big onion
2 tomatoes
1 tbs tomato paste
2 tsp salt
A pinch black pepper
4 tbs vegetable oil
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Fennel and Shrimp Soup 6 small bowls Easy 20 minutes 30 minutes "1 tablespoon butter 1/4 teaspoon salt 200g medium shrimp, peeled 1 medium onion, chopped 3 fennel bulbs, chopped 1 medium potato, chopped 3 garlic cloves Boiled water (enough to cover vegetables) 2 small zucchinis, coarsely grated 2 tablespoons chopped fresh parsley and cilantro 25g dried black mushrooms (rehydrated and finely chopped) 1/4 teaspoon salt 1/4 teaspoon black pepper 200 ml heavy cream 50g Edam cheese, grated" "1- In a large pot over medium heat, melt the butter and add 1/4 teaspoon of salt. 2- Add the shrimp and sauté for 2–3 minutes until just cooked. Remove and set aside. 3- In the same pot, add the chopped onion, fennel, potato, and whole garlic cloves. Sauté until lightly golden and fragrant. 4- Pour in enough hot water to cover the vegetables. Let simmer for about 15 minutes, or until the vegetables are soft. 5. Use a hand blender (or regular blender) to blend the soup until smooth. 6. Add the grated zucchini, grated carrot , rehydrated black mushrooms, cooked shrimp, and chopped herbs (parsley and cilantro). Season with the salt and pepper. 7. Simmer for another 10 minutes. Add a little more water if the soup is too thick. 8. Pour in the heavy cream and stir well. Let it heat for 2 minutes. 9. Stir in the grated Edam cheese and mix until melted and creamy. 10. Serve hot, topped with extra grated cheese if desired. Enjoy-"