green bean stew

green bean stew
green bean stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Serves 4

  • Originally aired January 15, 2015

  • INGREDIENTS

  • 3

    tablespoons olive oil

  • 4 to 5

    medium potatoes, peeled and diced into 1 1/2-inch cubes/large bite-sized pieces

  • 2

    onions, chopped

  • 1

    rib celery with leafy tops, chopped

  • 4

    cloves garlic, sliced

  • Salt and pepper

  • 1

    teaspoon ground cumin, 1/3 palmful

  • 1

    teaspoon ground paprika, 1/3 palmful

  • 1

    teaspoon ground coriander, 1/2 palmful

  • 1/2

    teaspoon chili flakes, a couple pinches

  • 2

    About 2 tablespoons fresh thyme

  • 3

    cups chicken stock

  • 1 1/2 to 2

    pounds trimmed green beans, halved or cut into thirds

  • 1

    can Italian tomatoes, crushed by hand or with wooden spoon

Directions

PREPARATION Heat oil, three turns of the pan, in a Dutch oven over medium-high heat. Add potatoes and lightly brown. Add onions, celery and garlic; season with salt, pepper, spices and thyme, and stir to combine. Let soften 7-8 minutes then add stock, beans and tomatoes. Bring to a simmer and cook 45-60 minutes. Serve stew in shallow bowls with grilled garlic Naan bread or toasted peasant bread slathered with garlic butter and sprinkled with parsley and salt.

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