Green bean and potato stew

0 0
Green bean and potato stew

Share it on your social network:

Or you can just copy and share this url


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

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Fat

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




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!

(Visited 127 times, 1 visits today)


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.

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.

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.



Transfer to the serving plates and enjoy hot!


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.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Summer herbs stir-fry
Green tofu curry
Summer herbs stir-fry
Green tofu curry

Add Your Comment