Green bean and potato stew

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Green bean and potato stew

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Ingredients

Adjust Servings:
1 pack Green beans
2 Potato
2 Italian Tomato
1 1/2 cup Tomato sauce
3 tablespoons Olive oil
1 tablespoon Garlic paste
1 tablespoon dried Oregano
1/2 teaspoon Baking soda
1 teaspoon Sea salt
1/2 teaspoon White pepper
1 1/2 cup Water
2 tablespoons juiced Lemon
A handful fresh Basil

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Features:
  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Fat
Cuisine:

This tasty, hearty dish of Greek inspiration can be prepared almost completely unattended. It well accompanies vegan meats, but can be enjoyed on its own as well!

  • 1 hour and 5 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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This delicious stew is inspired to Greek braised green beans. The velvety texture of green beans is obtained by simmering the green bean with a little baking soda, and then adding tomatoes and tomato sauce. The dish requires a long cooking time, but it’s almost completely unattended.

This green bean and potato stew is perfect to accompany vegan meats or just to be scooped up with bread.

To prepare it, peel and dice the potatoes, dice the tomatoes, then halve the green beans. Heat the olive oil in a cast iron cocotte or a French oven, add garlic paste and oregano, and cook until the herbs release their fragrance. Then, add the Green beans, potatoes, water, and baking soda. Stir well and cook for 10 minutes. Then, add the tomatoes and tomato sauce, and season with salt and pepper.

Cover with a lid and put in the pre-heated oven for 50 minutes. The green beans and potatoes should be fork tender.

When ready, take out of the oven. Drizzle with lemon juice and fresh basil. Serve hot and enjoy!

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Steps

1
Done
5 minutes

Slice and dice

Peel the potatoes and dice them. Rinse the green beans and the tomatoes. Halve the green beans and dice the tomatoes.

2
Done
10 minutes

Prepare the base for the stew

Preheat the oven to 350 degrees. Heat the olive oil in a French oven or a cast iron cocotte. Add the oregano and garlic paste and cook for 30 seconds, until it releases its fragrance. Then, add the green beans, potatoes, water, and baking soda. Cook for 6-7 minutes, then add the chopped tomato and tomato sauce. Season with salt and pepper and stir well.

3
Done
50 minutes

Roast in the oven

Cover the cocotte with a lid and transfer to the oven. Roast for 50 minutes. Take out of the oven, drizzle with lemon and sprinkle with fresh basil.

4
Done

Serve

Transfer to the serving plates and enjoy hot!

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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