Best 8 Easy Iraqi Green Beans With Meat Recipes

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Embark on a culinary journey to the heart of Iraqi cuisine with our delectable Iraqi Green Beans with Meat dish. This hearty and flavorful dish is a harmonious blend of tender green beans, succulent meat, and aromatic spices. The green beans, with their crisp texture and vibrant color, are the stars of the show, while the meat, be it lamb, beef, or chicken, adds a savory richness to the dish. The real magic lies in the combination of spices, including cumin, coriander, paprika, and turmeric, which infuse the dish with warmth and depth of flavor. Served over fluffy rice or warm pita bread, this Iraqi Green Beans with Meat is a symphony of flavors that will tantalize your taste buds and leave you craving more.

In addition to the main recipe, this article also features variations to suit different preferences and dietary restrictions. For those who prefer a vegetarian option, there's a delightful Meatless Iraqi Green Beans recipe that captures the essence of the dish without compromising on taste. For those who love spicy food, there's a fiery Iraqi Spicy Green Beans with Meat recipe that packs a punch of heat. And for those with a gluten-free lifestyle, there's a dedicated Gluten-Free Iraqi Green Beans with Meat recipe that ensures you can savor this dish without any worries. With such a diverse range of options, everyone can find their perfect match in this collection of Iraqi Green Beans with Meat recipes.

Here are our top 8 tried and tested recipes!

ARABIC GREEN BEANS WITH BEEF



Arabic Green Beans With Beef image

A spicy beef with green beans in tomato sauce. Yum! Yum! Add some garlic or red pepper flakes for more kick if you want!

Provided by Sassy in da South

Categories     Roast Beef

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
2 lbs beef round roast, cubed
2 onions, diced
1/2 cup water
2 lbs fresh green beans, trimmed and halved
1 1/2 teaspoons allspice
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (16 ounce) can canned tomatoes, chopped
1 (15 ounce) can tomato sauce

Steps:

  • Heat the oil in a skillet over medium heat; brown the beef in the hot oil for 10 minutes.
  • Stir in the onions and 1/2 cup water; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally.
  • Mix the green beans, allspice, pepper, and salt into the mixture; cover and simmer another 15 minutes.
  • Add the tomatoes and tomato sauce; cover with water; cover and simmer another 45 minutes.

Nutrition Facts : Calories 271.6, Fat 11.8, SaturatedFat 3.7, Cholesterol 70.3, Sodium 578.2, Carbohydrate 16.1, Fiber 5, Sugar 8.5, Protein 26.8

EASY IRAQI GREEN BEANS WITH MEAT



Easy Iraqi Green Beans With Meat image

This recipe, slightly adapted, is from "Iraqi Family Cookbook from Mosul to America." You can also make this vegetarian without the meat, just fry the onions first in olive oil and then add the green beans, tomato sauce, salt and spices along with one cup water, then simmer for 20 minutes. The Arabic spice mixture (baharat/bahara) recipe follows at the end of the recipe.

Provided by Andtototoo

Categories     < 4 Hours

Time 1h20m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 lb lamb, cubed
3 tablespoons oil
1 lb fresh green beans, sliced
1 onion, diced
8 ounces tomato sauce
4 cups water
1 teaspoon salt
1/2 teaspoon baharat

Steps:

  • Saute the lamb (or beef) in the oil until lightlly browned.
  • Add the onion and water and cook for 35 minutes over medium heat.
  • Add the green beans and cook for 10 minutes.
  • Add the tomato sauce, salt and Arabic spice mixture and cook for 10-15 more minutes.
  • Serve with rice. You can also make this with other vegetables, such as cauliflower and/or potatoes. With cauliflower the cooking time would probably be a little less.
  • Arabic Spice Mixture (baharat):.
  • 1 Table. ground black pepper, 2 Table. ground allspice, 2 Table. ground cinnamon, 1/4 Table. ground cloves, 1/4 Table. ground cardamom, 1/4 teaspoon ground nutmeg. Mix together and store in the freezer. Use as needed.

GREEN BEANS AND BACON



Green Beans and Bacon image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

2 1/2 pounds green beans, trimmed
Kosher salt
1/2 pound bacon, roughly chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup chopped toasted pecans
Juice of 1/2 lemon
Freshly ground pepper

Steps:

  • Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
  • Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

GREEN BEANS WITH GROUND BEEF



Green Beans With Ground Beef image

I ususally put a comment by the recipes I try and by this one, the comment is "Delicious!" Quick 'n Easy too!

Provided by SilentCricket

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 medium onion, thinly sliced
1 clove garlic, minced
1 1/2 cups water
3 tablespoons soy sauce
1 tablespoon dark molasses
1 (9 ounce) package frozen cut green beans, broken apart
1 tablespoon cornstarch
1/4 cup cold water
3 -4 cups hot cooked rice
French fried onion rings

Steps:

  • Cook and stir ground beef and onion in large skillet until meat is brown and onion is tender.
  • Drain off any fat.
  • Stir in garlic, 1 1/2 cups water, soy sauce, and molasses; heat to boiling.
  • Add green beans and heat to boiling.
  • Reduce heat; simmer uncovered 15 minutes.
  • Blend cornstarch and 1/4 cup cold water; stir gradually into meat mixture.
  • Cook, stirring constantly, until mixture thickens and boils.
  • Boil and stir 1 minute.
  • Serve over rice.
  • Garnish with onion rings and pass additional soy sauce, if desired.

Nutrition Facts : Calories 492.4, Fat 17.5, SaturatedFat 6.8, Cholesterol 77.1, Sodium 837.2, Carbohydrate 53.8, Fiber 2.7, Sugar 5.6, Protein 27.3

IRAQI WHITE BEAN STEW



Iraqi White Bean Stew image

needless to say, this is a very popular stew in iraq.it is easy,simple and delicious. it's eaten for lunch with white rice(basmati or anbar)and green salad on the side.it is cooked with lamb meat, not beef. it is very important to note that when you boil the beans you don't get them fully cooked in order to allow them to be fully cooked in the stew itself

Provided by Huda salih

Categories     Stew

Time 12m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup dry white bean, soaked over-night and cooked in the morning until they are half-done
400 g lamb
1 medium onion, finely chopped
4 tablespoons corn oil (or any oil you usually use)
2 tablespoons tomato paste
1 cup crushed tomatoes
1 teaspoon curry powder (i prefer madras curry powder-product of india with green label)
salt and pepper

Steps:

  • put the lamb meat in a pot, cover with water.
  • bring to the boil,let it boil for about 30 minutes, lower heatand let it simmer for about 1 hour.
  • in another pot, fry the onions in corn oil on medium heat until it becomes transparent.
  • add the meat ( with its broth if remaining ),beans and tomato paste,stir for about 1 minute until the mixture is well-blended.
  • add the crushed tomato and the spices and the remaining water of boiled beans (or 2 cups water).
  • bring the mixture to a boil, let it boil for 15 minutes, lower the heat and let it simmer for 60-90 minutes.
  • serve with rice and green salad.

Nutrition Facts : Calories 503.6, Fat 23.4, SaturatedFat 8.3, Cholesterol 97.9, Sodium 146.3, Carbohydrate 34.8, Fiber 8.6, Sugar 3.2, Protein 38.5

IRAQI MUNG BEANS AND RICE - MASH M'TUBUQ



Iraqi Mung Beans and Rice - Mash M'tubuq image

The recipe I have is called mash m'tubuq or layered mung beans and rice in English. Mung beans are commonly known as bean sprouts in Chinese food but in this case, they're not sprouted first. I make it quite often and is a high source of protein though I make it w/o meat (meat can be used and should be lamb). This is my recipe but, since I've never really measured, the amounts are approximate and I use a rice cooker but it's not necessary, just convenient:

Provided by Hudakore

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1/2-3/4 cup dry mung beans, soaked overnight
1 cup rice
1 -1 1/2 tablespoon fresh dill, chopped
1 medium onion, chopped
2 -3 tablespoons oil
1 -1 1/2 teaspoon salt (to taste)
plain yogurt (optional, for serving)
date molasses (dibis, optional for serving)

Steps:

  • If using a rice cooker, measure the amount of water for the rice only. Otherwise, mix all ingredients together and cover with water that measures about the width of a finger above the rice line. Cover, bring to a boil, lower heat and allow to steam for about 1/2 hour. You can check the rice and beans for doneness.
  • Traditionally, when the rice is half cooked, it's divided in half, the mung beans and onions are laid on the bottom half of the rice in the pan and the rest of the rice is then laid on top (hence "m'tubuq" meaning "layered". Cover again and continue to steam.
  • When done, it can be served with plain yogurt or date syrup (dibbis). I prefer nice tart yogurt.

Nutrition Facts : Calories 334.9, Fat 7.5, SaturatedFat 1, Sodium 592.9, Carbohydrate 56.5, Fiber 5.9, Sugar 1.2, Protein 10.1

BUTTERY GARLIC GREEN BEANS



Buttery Garlic Green Beans image

Only fresh green beans and garlic will do for this easy, healthy, and flavorful side dish.

Provided by LookWhatsCooking

Categories     Side Dish     Vegetables     Green Beans

Time 20m

Yield 4

Number Of Ingredients 5

1 pound fresh green beans, trimmed and snapped in half
3 tablespoons butter
3 cloves garlic, minced
2 pinches lemon pepper
salt to taste

Steps:

  • Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
  • Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

Nutrition Facts : Calories 115.5 calories, Carbohydrate 8.9 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.9 g, Protein 2.3 g, SaturatedFat 5.5 g, Sodium 222.5 mg, Sugar 1.7 g

IRAQI LAYERED FRESH FAVA BEAN/BROAD BEANS & RICE



Iraqi Layered Fresh Fava Bean/Broad Beans & Rice image

This is another "layered" (m'tubuq) rice dish from Iraq. It's a little work cleaning the fava beans but it can be done while watching TV. Very tasty! The recipe is a high source of protein with or without meat. I make it w/o meat (if you prefer meat, it should be lamb). Since I've never really measured, the amounts are approximate and I use a rice cooker but it's not necessary, just convenient. You can replace the fava beans with baby lima beans if fava isn't available. Fava beans are so much tastier than lima beans, though. You should be able to find them at a produce market or Middle East grocery store. I buy the fresh and double peel them, i.e. remove the large cottony outer pod then remove the shell or skin around each bean. They are also available canned and ready to cook but I still take off the little thin shell around each one.

Provided by Hudakore

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs fava beans, before cleaning
1 cup rice
1 -1 1/2 tablespoon chopped fresh dill
1 medium onion, chopped
2 -3 tablespoons oil
salt, to taste
yogurt or date syrup

Steps:

  • If using a rice cooker, measure the amount of water for the rice only then add and mix all ingredients together. If using a conventional pot, mix all ingredients together and cover with water that measures about the width of a finger above the rice line. Cover, bring to a boil, lower heat and allow to steam for about 1/2 hour. You can check the rice and beans for doneness.
  • Traditionally, when the rice is half cooked, it's divided in half, the mung beans and onions are laid on the bottom half and the rest of the rice is then laid on top (hence "m'tubuq" meaning "layered". Cover again and continue to steam.
  • Serve with dollops of plain yogurt or date syrup (dibis).

Tips:

  • Use fresh, young green beans for the best flavor and texture.
  • Trim the green beans by removing the ends and any tough strings.
  • Cut the green beans into bite-sized pieces.
  • Use a large pot or Dutch oven to cook the green beans so that they have plenty of room to cook evenly.
  • Add the green beans to the pot along with the meat, onion, garlic, and spices.
  • Cover the pot and cook the green beans over medium heat until they are tender, about 20 minutes.
  • Season the green beans with salt and pepper to taste.
  • Garnish the green beans with fresh cilantro or parsley before serving.

Conclusion:

This easy Iraqi green beans with meat recipe is a delicious and flavorful dish that is perfect for a weeknight meal. The green beans are cooked until tender and flavorful, and the meat is juicy and well-seasoned. This dish is sure to be a hit with your family and friends.

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