Middle Eastern · Dinner
Green Bean and Tomato Stew (Gluten-Free)
Green beans simmer slowly in a tomato and onion base scented with garlic, cumin, and allspice until tender and the sauce thickens into a light stew. Served over rice, this vegetable-forward Levantine stew leans on olive oil and warm spice for depth without meat, finished with fresh parsley and a squeeze of lemon.
$3
12 minsPrep
35 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
298Calories
7.9gProtein
9.6gFat
49.6gCarbs
11.8gSugar
8.9gFiber
689mgSodium
0mgChol
1.4gSat Fat
890mgPotassium
115mgCalcium
3.4mgIron
0mcgVitamin B12
32mgVitamin C
vegetarian
gluten-free
vegan
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Trim and halve the green beans on a cutting board, thinly slice the onion, and mince the garlic.
2
Sweat
Warm the olive oil in a small saucepan over medium heat and sweat the onion for 3-4 minutes until soft and translucent.
3
Simmer
Stir the garlic, cumin, and allspice into the saucepan and cook for 30 seconds until fragrant, then add the canned tomatoes, tomato paste, and vegetable stock. Stir to combine and bring to a gentle simmer over medium-low heat. Add the green beans, season with salt and pepper, cover, and braise over low heat for 25-30 minutes, stirring occasionally, until the beans are tender and the sauce thickens.
4
Plate
Spoon the rice onto a plate, top with the green bean stew, scatter with chopped parsley, and serve with a lemon wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g green beans
- 11 onion
- 4 cloves4 cloves garlic
- 200g200g canned tomatoes, a quarter of a 14.5 oz can
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp olive oil
- 120ml120ml vegetable stock
- 1 tsp1 tsp ground cumin
- 1/4 tsp1/4 tsp ground allspice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp fresh parsley
- 22 lemon wedge
- 190g190g cooked white rice, to serve
