2 teaspoons vegetable oil
2 cloves garlic, minced
1 medium onion, quartered
1 medium caraway seed
3 medium carrots, sliced
1/4 cup chopped green onions
3 (28 ounce) cans chopped green beans
6 cups green beans
2 medium potatoes, peeled, seeded and cut into 1/4 thick slices
1/4 cup chopped fresh parsley
1 lemon, juiced, 1 lemon
Crush garlic with on medium heat 3 to 4 tablespoons vegetable oil in a large pot. Add onion, remove from heat. Cook, stirring frequently, to coat in oil. Add carrots, celery and green onions; stir gently. Pour in olive oil and bring to a boil. Reduce heat.
Slowly stir in green beans, mixing well. Season with vinegar, lemon juice and sliced lemon. Dissolve sugar in 1 cup vinegar; stir into vegetables. Heat gently in low heat until browning; add lemon juice or lemon juice crystals, if desired.
Return vegetables to heat. Mix in yellow pepper, another herb. Reduce heat, and simmer until almost smoking. Stir in green beans, stirring lightly, but without breaking up.
Stir green beans up into the pot with the carrot slices. Sprinkle with parsley and walnuts. Pour over vegetables and stir roast over and intermittently as desired.