In the morning, I found a bag of green beans in the freezer, forgotten since summer. I had a few good potatoes, an onion, and two carrots on the shelf. I put together what I had, and it turned out to be a simple, uncomplicated dish that I make quite often when I want something quick and meatless.
Quick Info
Total time: 50-60 minutes
Servings: 4
Difficulty: easy
Ingredients
1 large onion (yellow or white)
2 medium carrots
350-400 g green beans (I use frozen)
1 full tablespoon of tomato paste or puree
4 medium potatoes
2-3 tablespoons sunflower oil
1-1.2 liters of water (adjust as the vegetables cook)
1 bunch of fresh parsley
salt to taste
Preparation
1. Peel the onion and carrots. Dice the onion into small cubes, and slice or cube the carrots, as preferred.
2. Heat the oil in a thick-bottomed pot. Add the onion and carrot to sauté over medium heat. Stir occasionally to prevent burning.
3. Meanwhile, clean the green beans if necessary (trim the ends and any strings). If using frozen beans, they do not need to be thawed beforehand. Cut them into 3-4 cm pieces.
4. When the onion becomes slightly translucent, add the green beans over the onion and carrot. Stir and let simmer on low heat for another 7-10 minutes, covered. Stir occasionally to prevent sticking.
5. Add the tablespoon of tomato paste over the vegetables. Mix well and let it cook for another 1-2 minutes until everything is well coated.
6. Pour in enough water to cover the vegetables, about 700 ml initially. Cover and let it simmer for 20 minutes on low to medium heat.
7. Peel the potatoes and cut them into appropriately sized cubes. Once the beans are almost cooked, add the potatoes to the pot. Top up with water so that it’s about two fingers above the vegetables.
8. Cook until the potatoes start to break down easily (this takes about 15-20 minutes, depending on the variety).
9. Adjust the salt. When the vegetables are well cooked and the potatoes are soft, add the chopped parsley. Let it simmer on low heat for another 10 minutes.
10. Turn off the heat and let the dish rest for 5-10 minutes before serving.
Why I make this recipe often
It uses ingredients I almost always have at home. It doesn’t require meat or complicated ingredients. It keeps well and is easy to reheat the next day. It’s a meatless dish, but it’s great whenever I crave something light.
Tips and Variations
Tips
I always use frozen green beans when I don’t have fresh ones. If they are more fibrous, I cut them into smaller pieces.
If I want a saucier dish, I leave the pot uncovered for the last 10 minutes.
I don’t use too much tomato paste, so it doesn’t overpower the vegetable flavors.
Substitutions
Red onion can replace yellow onion for a slightly different taste.
Yellow beans work just as well as green beans.
Carrots can be omitted, but the flavor will be simpler.
Fresh parsley can be substituted with lovage or dill if preferred.
Variations
For a creamier sauce, I mash a few potatoes directly in the pot at the end.
Sometimes I add 2-3 minced garlic cloves at the end.
A small bell pepper, diced, can be added along with the carrot and onion.
A little paprika can be added for a more intense color.
If you’re not fasting, you can add a tablespoon of sour cream or yogurt when serving.
Serving Ideas
The green bean and potato dish goes well with pickles (like pickled peppers, cucumbers, or cabbage).
It can be eaten plain with fresh bread.
Reheat it gently at lunch, topped with a poached egg (if not fasting).
Frequently Asked Questions
Do the green beans need to be thawed before cooking?
No, they can be added directly from the freezer. I just rinse them briefly under running water if they have too much ice.
Can I use new potatoes?
Yes, but you’ll need to shorten the cooking time a bit since they cook faster.
What type of pot is suitable?
A thick-bottomed stainless steel or enamel pot works well. No pressure cooker is needed.
What kind of tomato paste is best?
I prefer homemade thick tomato paste, but store-bought tomato puree works too.
Can I add other vegetables?
Yes, for example, a small zucchini or a parsley root, but they will change the classic flavor.
Nutritional Values
One serving has approximately 160-180 kcal.
Protein: 3-4 g
Carbohydrates: 35-38 g
Fats: 3-4 g
These are approximate values for a serving from 4. It’s a light dish, high in fiber and low in fat.
Storage and Reheating
It can be stored in the refrigerator, covered, for up to 3 days. Reheat gently on the stove or in the microwave, with a little water if it has thickened too much. If you want to freeze it, put it in small containers and let it thaw in the refrigerator before reheating.
Quick Info
Total time: 50-60 minutes
Servings: 4
Difficulty: easy
Ingredients
1 large onion (yellow or white)
2 medium carrots
350-400 g green beans (I use frozen)
1 full tablespoon of tomato paste or puree
4 medium potatoes
2-3 tablespoons sunflower oil
1-1.2 liters of water (adjust as the vegetables cook)
1 bunch of fresh parsley
salt to taste
Preparation
1. Peel the onion and carrots. Dice the onion into small cubes, and slice or cube the carrots, as preferred.
2. Heat the oil in a thick-bottomed pot. Add the onion and carrot to sauté over medium heat. Stir occasionally to prevent burning.
3. Meanwhile, clean the green beans if necessary (trim the ends and any strings). If using frozen beans, they do not need to be thawed beforehand. Cut them into 3-4 cm pieces.
4. When the onion becomes slightly translucent, add the green beans over the onion and carrot. Stir and let simmer on low heat for another 7-10 minutes, covered. Stir occasionally to prevent sticking.
5. Add the tablespoon of tomato paste over the vegetables. Mix well and let it cook for another 1-2 minutes until everything is well coated.
6. Pour in enough water to cover the vegetables, about 700 ml initially. Cover and let it simmer for 20 minutes on low to medium heat.
7. Peel the potatoes and cut them into appropriately sized cubes. Once the beans are almost cooked, add the potatoes to the pot. Top up with water so that it’s about two fingers above the vegetables.
8. Cook until the potatoes start to break down easily (this takes about 15-20 minutes, depending on the variety).
9. Adjust the salt. When the vegetables are well cooked and the potatoes are soft, add the chopped parsley. Let it simmer on low heat for another 10 minutes.
10. Turn off the heat and let the dish rest for 5-10 minutes before serving.
Why I make this recipe often
It uses ingredients I almost always have at home. It doesn’t require meat or complicated ingredients. It keeps well and is easy to reheat the next day. It’s a meatless dish, but it’s great whenever I crave something light.
Tips and Variations
Tips
I always use frozen green beans when I don’t have fresh ones. If they are more fibrous, I cut them into smaller pieces.
If I want a saucier dish, I leave the pot uncovered for the last 10 minutes.
I don’t use too much tomato paste, so it doesn’t overpower the vegetable flavors.
Substitutions
Red onion can replace yellow onion for a slightly different taste.
Yellow beans work just as well as green beans.
Carrots can be omitted, but the flavor will be simpler.
Fresh parsley can be substituted with lovage or dill if preferred.
Variations
For a creamier sauce, I mash a few potatoes directly in the pot at the end.
Sometimes I add 2-3 minced garlic cloves at the end.
A small bell pepper, diced, can be added along with the carrot and onion.
A little paprika can be added for a more intense color.
If you’re not fasting, you can add a tablespoon of sour cream or yogurt when serving.
Serving Ideas
The green bean and potato dish goes well with pickles (like pickled peppers, cucumbers, or cabbage).
It can be eaten plain with fresh bread.
Reheat it gently at lunch, topped with a poached egg (if not fasting).
Frequently Asked Questions
Do the green beans need to be thawed before cooking?
No, they can be added directly from the freezer. I just rinse them briefly under running water if they have too much ice.
Can I use new potatoes?
Yes, but you’ll need to shorten the cooking time a bit since they cook faster.
What type of pot is suitable?
A thick-bottomed stainless steel or enamel pot works well. No pressure cooker is needed.
What kind of tomato paste is best?
I prefer homemade thick tomato paste, but store-bought tomato puree works too.
Can I add other vegetables?
Yes, for example, a small zucchini or a parsley root, but they will change the classic flavor.
Nutritional Values
One serving has approximately 160-180 kcal.
Protein: 3-4 g
Carbohydrates: 35-38 g
Fats: 3-4 g
These are approximate values for a serving from 4. It’s a light dish, high in fiber and low in fat.
Storage and Reheating
It can be stored in the refrigerator, covered, for up to 3 days. Reheat gently on the stove or in the microwave, with a little water if it has thickened too much. If you want to freeze it, put it in small containers and let it thaw in the refrigerator before reheating.