This easy green bean stew is made with fresh or frozen beans, canned tomatoes, and pantry staples. It is light, flavorful, and perfect for a quick, year-round dinner.
Ingredients: 10 + oil, salt & pepper | Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4 | Difficulty: Easy
Green bean stew is a comforting staple in many countries around the world, from Greece and Turkey to Lebanon, the broader Middle East, and my home country, Romania. Every region has its own twist, but the heart of the dish is the same: tender green beans simmered in a flavorful tomato-based sauce.
This recipe is just like my grandma used to make - simple, hearty, and full of flavor. Check out my grandma's Romanian Garlic Green Beans or make some French Green Bean Almondine, too.
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Recipe ingredients
Fresh green beans are always my first choice in summer, but when theyโre out of season - or when I feel like making this green bean stew without heading to the store - frozen beans work just as well.
Other pantry ingredients: A can of tomatoes, garlic, and onions. If you love green bean stews, you might also like my version of green beans with potatoes and tomatoes, which is different but just as delicious.
Spices: Red pepper flakes, fennel seeds, and fresh or frozen dill. I absolutely love adding fennel seeds to stew-like dishes. Youโll find them in dishes like my Spanish Meatballs in Tomato Sauce.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make green bean stew?
Step #1: Trim the stem end off the green beans, but leave the tail. If theyโre long, snap them in two or three pieces. Quarter the onion and thinly slice the quarters.
Step #2: Sautรฉ the onions, add the garlic, and then the tomato paste.
Tip: If youโre using frozen beans, thereโs no need to defrost them first. Just add them straight to the stew - theyโll cook perfectly as the sauce simmers.
Step #3: Add the tomatoes, seasoning, and broth. Bring to a boil, then add the canned tomatoes.
Step #4: Simmer, covered, until tender. Remove the lid for the last minutes to thicken the sauce, then stir in the dill and adjust the seasoning.
Tips
Cooking time depends on the beans and your preference. Start checking after 15 minutes, then every 2โ3 minutes. The beans should be tender but still have a bite and not turn mushy. I usually cook them for 20โ25 minutes, checking frequently in the last 5โ10 minutes.
Frozen green beans will usually cook a bit faster than fresh beans because they were blanched before freezing. Theyโre already partially cooked, so just simmer them until heated through and tender - usually a few minutes less than fresh beans.
Store and reheat
Store any leftovers in an airtight container in the fridge for up to 3โ4 days.
To reheat, warm the stew gently on the stove over low heat, stirring occasionally, or microwave it until heated through. The flavors actually deepen after a day, making it even tastier the next day.
You can freeze this stew for up to 2โ3 months. Let it cool completely, then transfer it to a freezer-safe container. Thaw overnight in the fridge and reheat gently on the stove - add a splash of water or broth if the sauce has thickened too much.
Easy Green Bean Stew (Fresh or Frozen)
Equipment
- Heavy-bottomed saucepan or Dutch oven
Ingredients
- 1 lb green beans Note 1
- 1 medium onion
- 3 garlic cloves
- 3 tablespoons olive oil
- 1 heaped tablespoon tomato paste
- 1 can chopped tomatoes 14 oz/ 400 g, Note 2
- 1 cup vegetable broth
- 1 teaspoon fennel seeds optional, but great
- ยผ to ยฝ teaspoon red pepper flakes to taste
- ยฝ teaspoon sugar
- ยผ teaspoon fine sea salt
- ยฝ teaspoon ground black pepper
- a small bunch of dill or 2 tablespoons frozen dill
Instructions
- Prepare vegetables: Trim the stem end off the green beans, leaving the tail intact. If the beans are long, snap them in two or three pieces so they cook evenly and are easy to eat. Quarter the onion and thinly slice the quarters. Thinly slice the garlic.1 lb green beans + 1 medium onion + 3 garlic cloves
- Sautรฉ: Heat the oil and cook the onions with a pinch of salt until softer and slightly golden โ 5-6 minutes. Add the garlic and stir for about 30 seconds, then add the tomato paste and stir well for another 30 seconds.3 tablespoons olive oil + 1 heaped tablespoon tomato paste
- Simmer: Stir in the canned tomatoes, broth, red pepper flakes, fennel seeds, sugar, salt, and pepper. Bring the mixture to a gentle boil. Add the green beans, cover, and simmer until the beans are tender, removing the lid during the last 5โ10 minutes to let the sauce thicken slightly.1 can chopped tomatoes + 1 cup vegetable broth + 1 teaspoon fennel seeds + ยผ to ยฝ teaspoon red pepper flakes + ยฝ teaspoon sugar + ยผ teaspoon fine sea salt + ยฝ teaspoon ground black pepper
- Cooking time: Start checking the green beans after 15 minutes and continue checking every few minutes until they reach the desired texture โ tender with a slight bite and not mushy. I usually cook fresh beans for 20 to 25 minutes and frozen ones for a bit shorter. Make sure to check.
- Adjust the taste with salt, pepper, and a pinch of extra sugar if necessary. Stir in the chopped dill.a small bunch of dill
Notes
- Green beans: You can use fresh or frozen ones. Frozen beans donโt need to be defrosted - theyโll cook perfectly in the simmering sauce.
- Tomatoes: In summer, you can use the same amount of fresh, ripe, sweet tomatoes.
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