green bean stew

By craftsks1

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

Preparation

Step 1

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.