Middle Eastern · Dinner
Green Bean and Tomato Stew
A Levantine vegetable stew of green beans braised with tomato, onion and garlic until the beans turn tender and the sauce thickens into a rich, lightly spiced base. Finished with olive oil and lemon, it is spooned over rice and served with warm flatbread on the side.
$3
12 minsPrep
35 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
389Calories
8.1gProtein
17.2gFat
52.3gCarbs
10.9gSugar
9.8gFiber
435mgSodium
0mgChol
2.5gSat Fat
980mgPotassium
115mgCalcium
3.6mgIron
0mcgVitamin B12
28mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
mediterranean
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Trim green beans and halve diagonally; thinly slice the onion and mince the garlic.
2
Saute
Warm olive oil in a medium saucepan over medium heat and cook the onion 4 minutes until soft and translucent.
3
Braise
Stir in garlic, cumin, cinnamon, and tomato paste; cook 30 seconds. Add green beans, canned tomatoes, and water, season with salt and pepper, cover, and simmer over low heat 25 minutes until beans are fully tender and sauce thickens to coat a spoon.
4
Plate
Spoon cooked rice onto a plate, top with stew, and scatter the parsley over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g green beans
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 3 tbsp3 tbsp olive oil
- 1/2 cup120ml water
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp lemon juice
- 1 cup190g cooked white rice, to serve
- 2 tsp2 tsp parsley
