Syrian Beans & Rice

Submitted by United Church of God on Thu, 2011-06-09 23:53
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Description

Savory ribs and onion are the basis for this delicious recipe. The addition of cinnamon makes it extra special.

Summary

Yield
Servings
Source

Tracey Freije, Bismarck, ND

Prep time1 1⁄2 hours

Ingredients

4Poundboneless short ribs (round steak or venison, cut in cubes)
2Tablespoonoil
2Cangreen beans (drained)
2Cantomatoes (28 ounces each)
1 onion (medium, diced)
2Clovegarlic (minced)
2Teaspooncinnamon (important ingredient)

Instructions

Brown the meat in oil in a Dutch oven. After the meat is browned add the onions and garlic. Sauté for an additional 5 minutes. Now add the green beans, tomatoes, salt, pepper, and cinnamon. Bring to a boil, then reduce heat and simmer, covered, for 45 minutes to 1 hour or until meat is fork tender.

Notes

Cinnamon is the important ingredient. Put enough to taste, but not enough to overpower the dish. This is a Syrian dish that has been passed down from my husbands’ grandmother. Martha. It has becoming a favorite at church potluck and it is so easy to prepare. Serve meat on top of white or brown rice, with a salad and rolls.

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