Cut rinsed meat into large portions and add to a 5 qt. Dutch oven. Add 5 cups of water, cover, and simmer for 30 minutes.
While the meat is cooking, trim the ends from green beans, cut in half, and slice down the middle. Set aside.
Pour contents of the Dutch oven through a strainer (over a bowl) to collect the broth. Rinse the meat and the pot.
Return the meat back to the pot, along with oil, onion, and paprika. Cook over medium heat for a few minutes until the meat is browned and the onion is sautéed.
Add the green beans, chopped tomato, and garlic to the Dutch oven. Dissolve tomato paste into the reserved hot liquid, and stir in salt, lemon juice, and cayenne pepper.
Pour the broth mixture over the beans and stir gently. Covered and simmer for an additional 30 to 40 minutes.
Serve over white rice, bread, or eat as is.