Green bean stew

Name: Green bean stew
Ingredients: 1 medium onion (150 g); 30 ml oil; 50 ml dry white wine; 500 g frozen green beans; 15 g dill; 5 garlic cloves; 1 teaspoon salt

Season - Green bean stew by Draga D. - Recipia

Green bean stew simmers for 15 to 20 minutes with onion and white wine, until the green beans are tender. This white wine green bean stew stays tender with a little liquid, and the dill and garlic added at the end come through clearly in every serving. I had frozen green beans and like serving it with polenta. Prep: 10 minutes. Cook: 25 minutes. Total time: 35 minutes. Serves: 3. About 175 kcal and 4 g protein per serving.

Ingredients

1 medium onion (150 g)
30 ml oil
50 ml dry white wine
500 g frozen green beans
15 g dill
5 garlic cloves
1 teaspoon salt

Preparation

1. Finely chop the onion. Heat the oil in a pot and cook the onion over medium heat for 5 minutes, until softened and translucent. 2. Add the wine and frozen green beans. Cover the pot and let them simmer for 20 minutes, until the beans are tender. 3. Turn off the heat. Add the finely chopped dill and crushed garlic, then season with salt.

Notes

With fresh green beans, trim the ends and start checking them after 15 minutes; thicker ones take longer to soften. Choose firm beans with no soft spots, so you don’t end up with any that are already soft in the pot. Frozen beans can go straight into the pot; if there’s a lot of ice stuck to them, shake it off first. Add the wine as is and let it simmer with the beans; for a version without wine, use 50 ml water instead. If you make a larger batch, use a wide pot so the beans simmer evenly. The stew keeps in the fridge for up to 3 days. Serve it with homemade bread.