Green beans stew is one of my favorite vegan dishes, especially in the summer, when I have the chance to use fresh beans rather than canned. I put tomatoes generously in this dish. I prefer it thicker, but it can also be prepared like a soup.
1 kg of frozen green beans (fresh bean is better, it requires more cooking time)
1 big onion, finely chopped
4 medium-sized carrots cut into cubes
265 g peas (canned) – this weight is for the drained content
1 green pepper, finely chopped
1 tbsp salt
1 tbsp savory
black pepper to taste
1 tbsp smoked red paprika
sunflower oil to taste, for frying
1 cup tomato puree (canned)
1 big tomato cut into pieces
1 bunch of dill, finely chopped
parsley to taste, finely chopped
1 garlic head, minced
crushed dried red peppers (optional)
thick Greek yoghurt (optional, at serving)
In a saucepan, fry the onion and carrots. When ready, add the smoked red paprika, mix for a short time. It should not burn, but only to release its aroma.
Immediately add the green beans, the drained peas, the pepper and spices – salt, savory and pepper. Beans should be cleaned and cut if fresh; if it is frozen, I also check for parts that I would not want to get into the dish. I add water to cover the content almost entirely (or to the desired density).
Simmer for about 20-30 minutes (quite indicative – depends on beans). Sometimes it takes more time, so try to make sure it’s ready.
Finally, add tomatoes, garlic, dill, parsley and dried peppers. It boils for ten more minutes and it’s ready.
Serve with Greek yogurt (optional, matches perfectly).
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