Dinner

Turkish Bean Stew is for Dinner.

Turkish Bean Stew takes 10 minutes to prepare.

Turkish Bean Stew takes 80 minutes to cook.

Turkish Bean Stew makes 1 servings.

The ingredients for Turkish Bean Stew are:

Celery, raw, 1 stalk, large (11"-12" long)
Onions, raw, 0.50 cup, chopped
Canned Tomatoes, 1 can
Beans, french, 2 cup
Beans, white, 1 cup
Extra Virgin Olive Oil, 2 tbsp
1 tsb (brimming) Cinnamon powder or a stick,
1 clove,
2 bayleaves
1 tsp Paprika (optional)
2 cloves garlic crushed (optional)
salt and lots black pepper
Water to loosen up the stew.

Here is how you make Turkish Bean Stew:

Medium frying pan with 2tbsps extra virgin olive oil, gently heating.Finely chop 1 small onions and 1 stick celery, add to oil and cook gently until translucent but not brown.To this add 1 good tsp of cinnamon powder or a large cinnamon stick. Cook for 30 seconds.Add roughly 2 large cups (or the equivalent of a large baked bean tin) of fresh green beans (long beans or French beans), which have been tailed and cut in half. Cook (sweat) for about 5 mins on a very low heat (lid on).Add 1 tin of chopped tomatoes (about 2 cups) - you can vary the quantity depending upon how many you wish to feed or how many days you want it to last.Add I clove, 2 bayleaves, the optional crushed cloves of garlic and cook, on a slow and low heat for at least 1 hour and 10 mins. Salt and lots of black pepper.When the beans are tender but not mushy they are ready to eat. You can if you wish now stir in your white beans and bring them to heat and serve.It is also good served with a little broken feta.It's also good with added paprika (same time as the cinnamon).This gives me 4 meals.Serving Size: serves for breakfast bowls

The nutritional information for Turkish Bean Stew is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,076.1

• Total Fat: 31.9 g
• Cholesterol: 0.0 mg
• Sodium: 335.6 mg
• Total Carbs: 159.2 g
• Dietary Fiber: 50.1 g
• Protein: 46.9 g

The dietary needs meet for Turkish Bean Stew is Gluten Free