Green Beans, Potatoes and Tomatoes
Making a full pot of green beans, potatoes, and tomatoes is delicious, satisfying, budget-friendly, healthy, and easy! This simple stew is the perfect end-of-summer dish.
Servings: 4 servings
Calories: 295kcal
Equipment
- Dutch oven or another large pot
Ingredients
- 1 lb green beans Note 1
- 1 ½ lbs potatoes all-purpose like Yukon gold
- 1 medium onion about 4 oz/ 120 g
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 can crushed tomatoes 14 oz/ 400 g
- 1 ½ cup vegetable broth or chicken stock
- 1 teaspoon thyme
- ½ to 1 teaspoon granulated sugar Note 2
- ½ to 1 teaspoon balsamic vinegar
- fine sea salt and ground black pepper to taste
- fresh parsley
Instructions
- Green beans: Rinse them under cold water. Top and tail them by cutting off the stem end and any tough tips. Cut the beans into 2-3-inch pieces, depending on their size.1 lb green beans
- Chop: Peel and cut potatoes into cubes (not too small). Finely chop the onion and the garlic cloves and set them aside separately.1 ½ lbs potatoes all-purpose + 1 medium onion + 3 garlic cloves
- Sauté onions: Heat the oil and sauté the onions with a pinch of salt over medium-low heat until they are soft and lightly golden, about 5 minutes. If they begin to color too much, lower the heat and add a tiny splash of water to prevent them from getting too dark.2 tablespoons olive oil
- Add the garlic and stir for 1 minute until fragrant. Add the tomato paste and stir for 1 minute, then sprinkle the flour over the onions and stir for another minute.garlic + 1 tablespoon tomato paste + 1 tablespoon all-purpose flour
- Simmer: Add green beans, potatoes, tomatoes, broth, thyme, ½ teaspoon sugar, ¼ teaspoon salt, and ½ teaspoon pepper. Bring to a simmer, cover, and simmer on medium-low heat for about 25 minutes or until the potatoes and the green beans are tender.beans + potatoes + 1 can crushed tomatoes + 1 ½ cup vegetable broth / 350 ml + 1 teaspoon thyme + ½ to 1 teaspoon granulated sugar + fine sea salt and ground black pepper
- Adjust the taste with balsamic vinegar, more sugar, salt, and pepper (if necessary). Start with ½ teaspoon of balsamic vinegar, stir, and add more to taste. Sprinkle with chopped parsley before serving.½ to 1 teaspoon balsamic vinegar + fresh parsley
Notes
- Green beans: Both fresh and frozen work well. Frozen beans are already topped and tailed; just snap them into smaller pieces while they are still frozen and leave them to defrost slightly on the counter until you are ready to add them to the pot; they don’t have to be fully thawed.
- Sugar: The amount you need depends on the acidity of the canned tomatoes, as some brands are more acidic than others.
Nutrition
Serving: 1/4 of the dish | Calories: 295kcal | Carbohydrates: 53g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 776mg | Potassium: 1353mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1093IU | Vitamin C: 61mg | Calcium: 112mg | Iron: 4mg