Green Bean Stew


        3 1/2 cups fresh green string beans
        1/2 cup minced onions
        2 cups cubed meat
        Several meat bones
        3/4 cup shortening
        1 1/4 tsp. salt
        1/4 tsp. pepper
        1 1/2 cups fresh tomato juice, or
          1 Tbsp. tomato paste with water, to make one cup
        1 cup water
Wash, string and cut beans in half. Select meat with some fat for flavor. Fry meat with bones until slightly browned. Add onions and fry until they are yellow but not browned. Add beans and fry until they are slightly tender. Pour in the tomato juice or the paste diluted with water, and the additional cup of water, salt and pepper. Simmer until meat and vegetables are very tender and the sauce has been reduced by half. This stew may be cooked under pressure. Fry meat with bones. Add onions and fry until yellow. Add tomato juice, salt, pepper and water. Cook 20 minutes under pressure. Open cooker. Add beans on rack and cook under pressure for 12 minutes. Open. Simmer until sauce thickens. Serve the stew with rice.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)