Green beans stewed

Name: Green beans stewed - Lucia M.
Ingredients: 1 small leek 1 green onion 3 tablespoons of oil 450 g green beans (I used frozen) 2 large tomatoes mustard seeds salt and pepper to taste 1 tablespoon pepper paste (for goulash from Univer) fresh dill

Sezon - Green beans stewed by Lucia M. - Recipia

Green beans stew is one of the simple dishes I make when I want something vegan that doesn't require much preparation. It cooks in a single pot, and frozen green beans can be added directly without thawing. Leeks, green onions, and tomatoes form the base, while the pepper paste added at the end gives it a more pronounced flavor. It's a light dish, perfect for lunch or dinner. Quick Info Total time: not specified exactly; preparation starts with about 5 minutes of sautéing, then the dish cooks until the beans are tender and the liquid reduces. Preparation time: about 5 minutes for cleaning, washing, and chopping the vegetables, depending on your pace. Cooking time: about 5 minutes for sautéing the leeks and onions, then the time needed for boiling the beans and reducing the water. Servings: the number of servings is not specified; the quantity is suitable for a family meal in regular portions. Difficulty: easy Recipe type: vegan dish with frozen green beans Ingredients 1 small leek 1 green onion 3 tablespoons of oil 450 g frozen green beans 2 large tomatoes Mustard seeds, to taste Salt, to taste Pepper, to taste 1 tablespoon of pepper paste for goulash from Univer Fresh dill, for garnish Instructions 1. Clean the leek and green onion, wash them, and slice them into rounds. There's no need to chop them finely, as they will soften during cooking. 2. Heat the oil in a pot and add the sliced leek and onion. Sauté them for about 5 minutes over low heat, stirring occasionally. The vegetables should soften slightly without browning. 3. Dice the tomatoes and add them to the leeks and onions. Stir and let them cook together briefly to start forming the sauce base. 4. Add the mustard seeds, then season with salt and pepper. The amount should be adjusted to taste, especially depending on how spicy the pepper paste used at the end is. 5. Add the frozen green beans directly to the pot. Pour in half a cup of water and stir gently to distribute the ingredients evenly. 6. Let the dish simmer over medium heat until the beans are tender and the water has reduced. The time may vary, so it's safer to check the beans towards the end rather than relying on a fixed number of minutes. If the beans are still firm, they need more cooking; if they are tender and there's too much liquid, continue boiling until the dish reduces. 7. When the beans are ready and the sauce has thickened, add the pepper paste. Stir well and let the dish simmer for a few more minutes to incorporate the paste into the sauce. 8. Turn off the heat and sprinkle fresh dill on top. The dish can be served after the flavors have melded for a bit. Why I make this recipe often I love it because it cooks quickly and doesn't require many ingredients. Frozen green beans are convenient, especially when I don't have fresh green beans on hand, and the 450 g quantity is enough for a simple meal. There's no need to cook the beans separately; they boil directly in the tomato, leek, and onion sauce. It's also a suitable recipe for fasting periods, as it contains no animal-derived ingredients. The taste can be easily adjusted with salt, pepper, and the amount of pepper paste, without needing many spices. Tips Low heat is important at the beginning when sautéing the leek and onion. If they brown too much, the flavor of the vegetables can become more intense than necessary for this dish. The frozen beans are added directly, as they are, without thawing beforehand. The 450 g is the amount used in the original recipe. Water is added in moderation, just half a cup. The dish should simmer, but in the end, it should be reduced, not watery. If there's still liquid at the end of the cooking, leave the pot on the heat until it reduces. The pepper paste is added at the end, after the beans are cooked and the dish has reduced. After adding it, let the dish simmer for a few more minutes before turning off the heat. The fresh dill is sprinkled after turning off the heat. This way, it remains more noticeable in the dish. Substitutions The original recipe uses frozen green beans, leeks, green onions, tomatoes, and pepper paste for goulash from Univer. No other substitutions or alternative quantities are indicated in the source, so changing an ingredient may alter the taste and consistency of the dish. If you use a different brand of pepper paste, keep the same amount of 1 tablespoon and check the taste before adding more salt. Some products are saltier or spicier than others. Variations The recipe can be made with more or fewer mustard seeds, depending on taste. They are added along with the salt and pepper, before the beans. The amount of salt and pepper is not fixed, as it depends on the tomatoes, the pepper paste, and individual preferences. It's easier to season gradually and check the taste towards the end. For a thicker dish, allow the liquid to reduce sufficiently before turning off the heat. This recipe does not mention thickening the sauce with flour or another ingredient, so the texture is achieved through boiling and evaporation of water. Serving ideas The green beans stew can be served as is while warm. The dill sprinkled on top is enough for finishing, and the tomato sauce and vegetables give flavor to the beans. It's suitable as a main dish in a vegan meal. Since the recipe does not include a side dish or a separate preparation for serving, the quantity and portioning remain at each person's discretion. Frequently asked questions Should the green beans be thawed before cooking? No. In the original recipe, the green beans are frozen and added directly to the pot over the sautéed vegetables and diced tomatoes. How long should the beans boil? No fixed time is specified. The beans are left to simmer until tender, and the added water has reduced. Check the texture of the beans towards the end, as the time may vary depending on the product. What should I do if the dish has too much liquid? Let it continue to boil until the water reduces. The recipe is for green beans stew, so in the end, the sauce should be thickened, not watery. When should the pepper paste be added? The pepper paste is added at the end, after the beans are cooked and the dish has reduced. After that, the dish should be allowed to simmer for a few more minutes before turning off the heat. Can I use more pepper paste? The recipe indicates 1 tablespoon. A larger amount may change the taste and level of seasoning, especially if the paste is already salty or spicy. It's better to stick to the indicated amount and adjust only the salt if needed. Nutritional values The values below are estimates for the entire quantity of food, calculated based on the 3 tablespoons of oil, 450 g of green beans, tomatoes, and the quantities of leeks, green onions, and pepper paste. Since the exact weight of the vegetables and the number of servings are not specified, the values cannot be considered exact. Calories: approximately 580-650 kcal for the entire recipe Protein: approximately 15-18 g Carbohydrates: approximately 65-75 g Fats: approximately 40-45 g, mostly from oil Fiber: approximately 18-22 g, mainly from green beans, tomatoes, leeks, and onions If the dish is divided into three equal portions, one serving would have approximately 195-215 kcal. The calculation may vary depending on the actual amount of leeks, green onions, and tomatoes, as well as the composition of the pepper paste. Storage and reheating After cooling, store the green beans stew in a covered container in the refrigerator. It is recommended to consume it within 2-3 days. To reheat, place the portion in a pot and warm it over low heat until hot. If the sauce has thickened in the refrigerator, stir gently while heating. Do not add water beforehand; check the consistency first, as the dish may return to the right texture as it heats up.

Green beans stewed

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