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Green Bean Stew
Middle Eastern-Inspired
Ingredients:
- 450 g (1 lb) fresh green beans, trimmed and cut in half
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 3 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp paprika
- salt and pepper to your taste
- fresh parsley, chopped (optional, for garnish)
Equipments:
- Large pot with lid
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Leftover Friendly
Soy-Free
Cook once Eat twice
Features:
Leftover Friendly
Soy-Free
Cook once Eat twice
Nutrition:
Serving Size 1 of 4 Calories 150 Carbohydrates 28g Fat 4g Fiber 6g Protein 3g Monounsaturated 3g Vitamin A 450mcg Vitamin C 25mg Calcium 60mg Iron 2mg Potassium 800mg Cholesterol 0mg Sodium 350mg Sugar 6g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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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 and fragrant.
- Bloom the Spices – Stir in 2 tbsp tomato paste, 1 tsp dried thyme, and 1 tsp paprika. Cook for 1–2 minutes to deepen flavor.
- Add Vegetables and Broth – Add green beans, carrots, potatoes, and 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. Serve warm, ideally with basmati rice.
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.
Green Bean Stew
4 Servings
Prep 15 min
Cook 40 min
Ingredients:
- 450 g (1 lb) fresh green beans, trimmed and cut in half
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 3 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp paprika
- salt and pepper to your taste
- fresh parsley, chopped (optional, for garnish)
Features:
Leftover Friendly
Soy-Free
Cook once Eat twice
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 and fragrant.
- Bloom the Spices – Stir in 2 tbsp tomato paste, 1 tsp dried thyme, and 1 tsp paprika. Cook for 1–2 minutes to deepen flavor.
- Add Vegetables and Broth – Add green beans, carrots, potatoes, and 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. Serve warm, ideally with basmati rice.
