This recipe was submitted by our reader Angela Rahib. Thank you so much Angela for contributing, we can't wait to make this!
2 pounds fresh long green beans, washed and ends trimmed, then sliced into 1 to 1 1/2 inch pieces
5-6 garlic cloves, diced very small, or according to your taste
1 can (14oz) tomato sauce
1 pound fresh lean meat, cubed or cut according to your preference
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon 7 spice, or similar baharat, found in your local middle eastern market
1 tablespoon fresh lemon juice
Olive oil, for browning the meat
I have come across many variations of this very popular maraka, of fasoliya, or fresh green beans. Some recipes include just sautéed onions, some don't include any onion or garlic. Some are like my recipe, and include just a dash of curry. I tend to do that sometimes. Some recipes cook the meat and green beans separately, but for myself, I came up with the following recipe, and it works best for me and my family. Please note, adjust the amount of seasonings to your preference.
Heat your pot or deep pan on medium high. Brown the meat in two tablespoons of olive oil. Season it with a couple dashes of salt and black pepper. This should take about 3 to 4 minutes. Do not cook thoroughly, as you will later in the recipe. If there is any brown foam from the meat, discard by pouring it out, and proceed with the recipe.
Add the prepared garlic and green beans, and stir. Let the garlic sweat some flavor and green beans heat up. This should take 2-3 minutes.
Pour in a can of tomato sauce, and then fill the same can with water and pour into the mixture, add a second can of water to the mixture. This gives you a total of one can of sauce and two cans of water.
Add the seasonings and cover the pot. Let it cook on medium to medium high for 30 minutes.
After 30 minutes, check to see if the green beans have softened. Also check the taste of the sauce, and adjust according to your preference.
Serve on a bed of fresh rice and enjoy.