Middle Eastern · Dinner
Green Bean and Tomato Stew (Dairy-Free)
A brothy Middle Eastern stew of green beans braised with tomatoes, onion, and garlic in olive oil until the beans turn tender and the sauce reduces to a thick, savory coating. Warmed with cinnamon and allspice, it is naturally dairy-free and served over rice.
$3
12 minsPrep
35 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
334Calories
8.2gProtein
9.1gFat
57.1gCarbs
10.8gSugar
10.9gFiber
1136mgSodium
0mgChol
1.3gSat Fat
980mgPotassium
115mgCalcium
3.4mgIron
0mcgVitamin B12
28mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Trim and halve the green beans on a cutting board, thinly slice the onion, and mince the garlic.
2
Sauté
Warm the olive oil in a medium saucepan over medium heat and cook the onion for 4 minutes until soft and translucent.
3
Build
Stir in the garlic, cinnamon, allspice, tomato paste, canned tomatoes, and vegetable stock over medium heat for 1 minute until fragrant, scraping up any browned bits.
4
Simmer
Add the green beans, season with salt and pepper, cover, and simmer over medium-low heat for 30 minutes until tender and sauce thickens to coat a spoon.
5
Finish
Uncover, stir in the parsley, and adjust salt to taste.
6
Plate
Spoon the cooked rice onto a plate and ladle the green bean and tomato stew over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g green beans
- 200g200g canned tomatoes
- 11 onion
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp tomato paste
- 160ml160ml vegetable stock
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp allspice
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp4 tbsp parsley
- 190g190g white rice, cooked
