Green bean stew

Name: Green bean stew - Florica O.
Ingredients: 1 kg green beans 5; 6 onions 1 carrot tomatoes in broth or 2; 3 tablespoons tomato paste 4; 5 tablespoons oil salt dill 2; 3 tablespoons flour (optional)

Sezon - Green bean stew by Florica O. - Recipia

I usually make this green bean dish when I want something quick and hassle-free. I prepare it especially in the summer when I find tender pods at the market. It's the kind of recipe that doesn't require fancy ingredients, just simple vegetables and a few basic pantry staples. I don't stir too much in the pot and don't worry about whether it will turn out well or not. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Cooking time: 40-45 minutes Servings: 4-6 Difficulty: easy Recipe type: vegetable dish, main course for fasting or side dish Ingredients 1 kg green bean pods 5-6 onions (white or yellow) 1 carrot 2-3 tablespoons tomato paste or canned tomatoes 4-5 tablespoons oil Salt, to taste Dill (fresh or dried) 2-3 tablespoons flour (optional, for thickening the sauce) Preparation Method 1. Wash the pods under running water and trim the ends. Cut them into pieces of 3-4 cm, not too small, so they retain their texture when cooked. 2. Peel the onion, wash it, and chop it finely. It doesn't matter if the pieces are not all the same size – the important thing is that they cook evenly. 3. Put the oil in a larger pot, heat it over medium heat, and add the chopped onion. Stir occasionally to prevent sticking. 4. Peel the carrot and grate it, then add it to the onion when it becomes slightly translucent. Continue cooking for 2-3 minutes until the vegetables soften and release their aroma. 5. Add the cut pods to the onion and carrot. Mix everything well, then pour in enough water to cover the vegetables. Don't add too much, just enough to keep it from drying out. 6. Add salt to taste and cover the pot with a lid. Let it simmer on low heat until the pods become tender, usually about 25-30 minutes, depending on how young they are. 7. When the pods are almost cooked, add the tomato paste or canned tomatoes. Mix well. If using canned tomatoes, make sure they are finely chopped. 8. If you want the sauce to be thicker, mix the flour separately with a little water until you get a lump-free mixture, similar to a thinner pancake batter. Pour the mixture over the beans and stir. Let it simmer for another 15-20 minutes, stirring occasionally to prevent sticking. 9. Turn off the heat and sprinkle the chopped dill on top. Give it a quick stir to incorporate. Why I Make This Recipe Often It's one of the simplest dishes I can make with seasonal ingredients. It's inexpensive, stress-free, and if there are leftovers, it's even better the next day. I can serve it as a main course or as a side dish, and with a slice of fresh bread, it's enough for a complete meal. Plus, it tastes great cold, so there's no need to reheat it. Tips and Variations Tips If the pods are older, they may have strings at the ends, so I clean them before cutting. Don't let the onion burn, just let it soften. Low heat works best. For a fuller flavor, I add salt at the beginning, along with the pods. Substitutions You can use yellow beans or even frozen pods if you don't have fresh ones, but the texture will be slightly different. If you don't have dill, parsley will work too, but the flavor won't be quite the same. Tomato paste can be replaced with finely chopped canned tomatoes. Just let them cook a bit longer. Variations Sometimes I don't add any flour at all, especially if I use more canned tomatoes and let the sauce reduce well. You can also add a bell pepper when sautéing for a different flavor. If you prefer a thinner dish, don't thicken the sauce and use less tomato paste. Serving Ideas It goes well on its own, with bread. You can top it with a little sour cream if you're not fasting. As a side dish for meat or meatballs. It can also be eaten cold, straight from the fridge. Frequently Asked Questions Can I use frozen pods? Yes, if you don't have fresh pods, frozen ones work well. They don't need to be thawed beforehand; just add them directly to the pot and let them cook a little longer. What kind of onion is best? Both white and yellow onions work equally well. If you want a milder flavor, you can use red onion, but it won't change the final aroma much. What should I do if the sauce is too thick? If you added too much flour or it reduced too much, add a little hot water and mix well. Let it come to a boil to blend. Can I add garlic? The classic recipe doesn't include garlic, but if you like it, you can add a minced clove towards the end of cooking for a slightly different flavor. How long should I cook the pods? It depends on how tender they are. Generally, between 25 and 40 minutes, until they can be pierced easily with a fork. Nutritional Values Approximately, one serving (without bread) has about 130-160 kcal, with around 4 g of protein, 18 g of carbohydrates, and 5-6 g of fat (from the oil). Green beans are rich in fiber, vitamins, and minerals. Values may vary depending on how much oil and tomato paste you use and whether or not you add flour. Storage and Reheating It can be stored in the refrigerator in a covered container for up to 3 days. When reheating, add a little water if the sauce has thickened too much. It can also be eaten cold, but the texture will be slightly different. Freezing is not recommended, as cooked pods lose their consistency.

Green bean stew

Tags

Categories