Runner Bean and Meat Stew

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

This is a popular family meal in Egypt, Syria and the Lebanon.


  • 1 kg (2 lb) fresh runner beans
  • 2 large onions, finely chopped


Wash, string and cut the runner beans in half. Fry the onions in oil in a large, thick-bottomed saucepan until transparent and golden. Add the meat and brown it all over to seal it. Add the beans and fry very gently until slightly softened. Stir in the tomato concentrate, blending it well into the fat. Cover with water, season with salt and pepper, and bring to the boil. Cover the pan and simme