Mince & Green Bean Stew (Kıymalı Taze Fasülye)

Mince & Green Bean Stew (Kıymalı Taze Fasülye). This is one of our favourite 30 minute recipes in my house. Quick, easy and OH SO DELICIOUS. Full recipe also in Meliz’s Kitchen

Serves 4–6

3 tbsps olive oil

1 large onion, very finely chopped

4 garlic cloves, crushed or finely grated

1 tsp paprika

½ tsp pul biber

½ tsp ground cumin

500 g (1 lb 2 oz) minced beef or lamb

¾ tsp salt

¾ tsp black pepper

2 tbsp pomegranate molasses

2 tbsp Turkish sweet red pepper paste (tatlı biber salçası)

1 tbsp tomato purée

400 g (14 oz) can chopped tomatoes

500 g (1 lb 2 oz) fresh fine green beans

1 chicken stock cube

400 ml (14 fl oz) boiling water

Heat the oil in a large pan over a medium heat. Add the onion and soften for 10–12 minutes, before adding the garlic and softening for a minute or two more without colouring (otherwise the garlic could turn bitter). Then add the spices, stir for a minute to release their fragrance, and add the mince. Break down the mince as much as possible in the pan with the back of a spoon and then increase the heat so that the meat browns all over, which should take about 5 minutes. Season with the salt and pepper. Stir in the pomegranate molasses, sweet red pepper paste, tomato purée and chopped tomatoes, let them simmer for a couple of minutes, then add the green beans, gently stirring and coating them in the spices.

Dissolve the stock cube in the boiling water in a heatproof jug. Pour the stock into the pan. This is the bit where you choose what to do; if you like your green beans with a little bite, simmer everything over a high heat for about 15 minutes. If you prefer your beans to be a little more tender, then bring to the boil, reduce the heat and simmer over a low heat for 25–30 minutes, increasing the heat for the last 5 minutes to enable all the juices to reduce a little more.

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