Green Beans with Meat

Heat the ghee and neutral oil in a large Dutch oven or stock pot over medium-high heat.

Add the meat and fry, stirring occasionally, until browned on all sides, about 5 minutes.

Stir in the allspice, black pepper, salt, and Emborg Cut Green Beans. Toss until the beans are thawed and slightly wilted, about 3-5 minutes.

Add the minced garlic and sauté for about a minute. Follow with the chopped tomatoes and approximately 200 ml of water.

Cover the pot, reduce the heat to low, and let everything simmer until the green beans and meat are tender, about 1.5 hours.
Continue cooking, stirring occasionally. Check periodically if additional water is needed to keep the pot moist and prevent burning.

If the dish is too soupy towards the end, increase the heat to high and boil until the liquid has reduced to your desired consistency.

Taste and adjust the salt as needed to ensure all the flavors are well-balanced.

Serve the stew alongside rice, making sure each plate is generously filled with this hearty and flavorful meal.