The Elbow Room's Chef Roy Harland cooks up a delicious Armenian dish called Fassoulia.
1 lb. ground, lamb, beef or turkey
2 Tbsp. oil
1 large onion, peeled and chopped
1 1/2 tsp. salt
½ tsp black pepper
1 tsp. ground allspice
2 tsp. crushed dried basil
2 tsp. crushed dried oregano
1 Tbsp minced fresh garlic
1 15-oz. can diced tomatoes
3 oz. tomato paste, diluted in 1 cup water
2 lb. Fresh Blue Lake green beans
Bring a large pot of salted water to a boil.
Trim the ends of the green beans. Add beans to the pot and cook until al dente. Shock in ice water, drain and set aside.
In a large non-stick skillet cook the meat with the onions. Allspice, basil and oregano for about 10 minutes, stirring frequently. Drain off excess fat and stir in the garlic. Continue cooking a few more minutes until meat and onions begin to brown
Return the beans to the skillet, add salt, pepper, tomatoes and tomato paste with the water. Stir well and simmer for 2 or 3 minutes, or until beans are as tender as you like them.
Serve as an economical main course with rice or bulghur pilaf.