Green Bean Stew
Middle Eastern-Inspired
Stews
Ingredients:
- 450 g (1 lb) fresh green beans
- 122 g (2 medium) carrots
- 2 medium potatoes, peeled and diced
- 160 g (1 small) onion
- 9 g (3 cloves) garlic
- 30 ml (2 tbsp) olive oil
- 32 g (2 tbsp) tomato paste
- 720 ml (3 cups) vegetable broth
- 1 g (1 tsp) dried thyme
- 2.3 g (1 tsp) paprika
- salt and pepper to your taste
- fresh parsley, chopped (optional, for garnish)
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Leftover Friendly
Refined Sugar-Free
Nut-Free
Nutrition:
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Cook the onion and garlic until fully softened before adding the rest of the vegetables — this base is what builds the stew's flavor instead of tasting watery.
Instructions:
- Prep Vegetables: Trim and cut 450 g (1 lb) green beans, peel and slice 2 medium carrots, peel and dice 2 medium potatoes, chop 1 small onion, and mince 3 garlic cloves.
- Sauté the Aromatics: Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and garlic; sauté for 3–4 minutes until softened.
- Bloom the Spices: Stir in 2 tbsp tomato paste, 1 tsp dried thyme, and 1 tsp paprika. Cook for 1–2 minutes.
- Add Vegetables and Broth: Add green beans, carrots, potatoes, and 720 ml (3 cups) vegetable broth. Stir well.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes until vegetables are tender.
- Season and Serve: Season with salt and pepper to taste. Garnish with fresh parsley.
Notes: Bloom the tomato paste in the oil for 1–2 minutes before adding liquid — this deepens the flavor significantly. Cut vegetables to a similar size so they cook at the same rate.
Storage: Fridge for up to 4 days. Freezes well for up to 3 months. Flavor improves the next day.
Swaps: Add white beans or chickpeas for extra protein. Swap potatoes for sweet potatoes or turnip.
Tips: Serve with crusty bread or basmati rice to soak up the rich tomato broth.
Every ingredient here earns its place, but a few really shape the dish. The fresh green beans adds protein and a creamy texture that bulks up the dish. The carrots adds natural sweetness and color. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Green Bean Stew
Ingredients:
- 450 g (1 lb) fresh green beans
- 122 g (2 medium) carrots
- 2 medium potatoes, peeled and diced
- 160 g (1 small) onion
- 9 g (3 cloves) garlic
- 30 ml (2 tbsp) olive oil
- 32 g (2 tbsp) tomato paste
- 720 ml (3 cups) vegetable broth
- 1 g (1 tsp) dried thyme
- 2.3 g (1 tsp) paprika
- salt and pepper to your taste
- fresh parsley, chopped (optional, for garnish)
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The fresh green beans adds protein and a creamy texture that bulks up the dish. The carrots adds natural sweetness and color. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Prep:
Cook the onion and garlic until fully softened before adding the rest of the vegetables — this base is what builds the stew's flavor instead of tasting watery.
Instructions:
- Prep Vegetables: Trim and cut 450 g (1 lb) green beans, peel and slice 2 medium carrots, peel and dice 2 medium potatoes, chop 1 small onion, and mince 3 garlic cloves.
- Sauté the Aromatics: Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and garlic; sauté for 3–4 minutes until softened.
- Bloom the Spices: Stir in 2 tbsp tomato paste, 1 tsp dried thyme, and 1 tsp paprika. Cook for 1–2 minutes.
- Add Vegetables and Broth: Add green beans, carrots, potatoes, and 720 ml (3 cups) vegetable broth. Stir well.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes until vegetables are tender.
- Season and Serve: Season with salt and pepper to taste. Garnish with fresh parsley.
