Flavouring ingredients such as, onion, celery stalk, carrot, bay leaf
1 large onion, diced
50 mL (1/4 cup) vegetable oil
500 g (1 pound) green or wax beans, cut up (fresh or frozen)
7 mL (1 1/2 tsp) salt
2 mL (1/2 tsp) black pepper
2 mL (1/2 tsp) allspice
2-3 ripe soft tomatoes, peeled and chopped (optional)
1 156 mL (5 1/2-ounce) can tomato paste
Cover meat with water. Add some or all of the flavouring ingredients and bring to a boil. Discard the scum. Lower heat, cover and simmer until meat is tender (at least one hour). Spoon the meat onto a plate discarding the flavouring ingredients.
In a cooking pot, fry diced onion in oil until softened. Add the meat and sauté, turning over a few times. Add beans and sauté for five minutes. Add salt, spices and turn over once or twice. Add chopped tomatoes (if desired) and turn over a few times. Add tomato paste and cover with meat stock. Lower heat, cover pot and cook for about 30 minutes.
Adjust spices to taste. (You may use less black pepper or omit it altogether but allspice is essential.) Serve with rice.
Makes 4-5 servings
Note 1: Green pea stew may be cooked in the same manner.