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Stewed Green Beans with Potatoes and Tomatoes

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A rustic, comforting stew of tender green beans, potatoes, and tomatoes simmered with warm spices for a wholesome vegan meal or side dish.

Ingredients

2 tbsp extra virgin olive oil

1 large sweet onion, diced

1 lb fresh green beans, cut in half

3 medium potatoes, quartered

1 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground allspice

1/4 tsp ground coriander

1/4 tsp Aleppo pepper or hot red pepper flakes (optional)

1 can diced tomatoes (28 oz) with juices

Instructions

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

Notes

Add chickpeas for extra protein and heartiness.

Use sweet potatoes instead of white potatoes for a sweeter twist.

Stir in fresh parsley or cilantro before serving for brightness.

Add a tablespoon of tomato paste while cooking onions for a richer sauce.

Freezes well for up to 2 months.

Nutrition

Find it online: https://justsosavory.com/stewed-green-beans-with-potatoes-and-tomatoes/