Stewed Green Beans with Potatoes and Tomatoes

Why You’ll Love This Recipe

• Simple, wholesome ingredients come together for a nourishing meal.
• Naturally vegan and gluten-free.
• Warm spices add depth and a subtle Middle Eastern flair.
• Easy one-pot preparation makes cleanup a breeze.
• Delicious served hot, warm, or even at room temperature.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoon extra virgin olive oil
1 large sweet onion, diced
1 pound fresh green beans, cut in half
3 medium potatoes, quartered
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground coriander
¼ teaspoon Aleppo pepper or hot red pepper flakes (optional)
28-ounce can diced tomatoes

Directions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.
2. Stir in the green beans and potatoes, coating them with the oil and onions.
3. Add salt, cinnamon, ginger, allspice, coriander, and Aleppo pepper (if using). Stir for 1–2 minutes to release the aromas.
4. Pour in the diced tomatoes with their juices. Stir to combine.
5. Reduce heat to low, cover, and simmer for 30–35 minutes, or until the potatoes are tender and the green beans are soft. Stir occasionally to prevent sticking.
6. Taste and adjust seasoning if needed before serving.

Servings and timing

Serves: 4–6
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

• Add chickpeas for extra protein and heartiness.
• Use sweet potatoes instead of white potatoes for a subtly sweet twist.
• Add fresh herbs like parsley or cilantro just before serving for brightness.
• For a richer sauce, stir in a tablespoon of tomato paste while cooking the onions.
• Include sliced carrots or bell peppers for extra vegetables.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat or in the microwave until warmed through. This dish also freezes well for up to 2 months; thaw in the refrigerator before reheating.

FAQs

Can I use frozen green beans?

Yes, but they may cook faster, so check for tenderness earlier.

Do I need to peel the potatoes?

Peeling is optional; keeping the skins adds texture and nutrients.

Can I make this in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.

How do I keep the beans bright green?

Blanch them briefly before adding to the stew, though the traditional style calls for softer beans.

Can I use fresh tomatoes instead of canned?

Yes, use about 6–8 medium ripe tomatoes, chopped, with their juices.

Is this recipe spicy?

Only if you add the Aleppo pepper or red pepper flakes. Adjust to taste.

Can I add meat?

Yes, browned ground beef or lamb can be added after sautéing the onions for a heartier version.

How thick should the stew be?

It should be saucy but not watery. If it’s too thin, simmer uncovered for the last 5 minutes.

Can I make it oil-free?

Yes, sauté onions in a splash of vegetable broth instead of olive oil.

What should I serve with this?

It pairs well with crusty bread, rice, or a fresh salad.

Conclusion

Stewed Green Beans with Potatoes and Tomatoes is a simple, wholesome dish that delivers comfort in every bite. With its aromatic spices and tender vegetables, it’s perfect for weeknight dinners, meal prep, or sharing with family.

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