Green Bean Stew

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This is a great dish for spring/summer as green beans and tomatoes are in season and this dish is eaten at room temperature.


1 ¼ lb. fresh green beans, toped, tailed, washed, and cut into 1 inches in length

1 ¼ lb. tomatoes, peeled and chopped

5 Tbs. extra virgin olive oil

1 medium onion, minced

1 tsp sea salt (or salt to taste)

8 garlic cloves peeled and mashed with ½ tsp. sea salt (to absorb the juices)


Prepare green beans, tomatoes, and onion then put in separate bowls (this will make the process less complicated).

Heat the olive oil on medium low for a few minutes; add onions and sauté for about 10 minutes or until golden.

Add the green beans and 1 tsp. salt and sauté for a few minutes until they become glossy and brighter green.

Add chopped tomatoes, mix well and cover the pot. Boil gently for about 40 minutes or until the beans are tender and the sauce has thickened.

The last few minutes of cooking add the mashed garlic, mix well and turn off heat. If garlic is too excessive for you, you can reduce amount.

Let cool for about 1 hour to room temperature or warm.

Serve with rice or a side of beans such as hummus, and/or pita bread.


This version is a vegetarian one; however, you can make it with meat by adding stew meat after the onions are golden and then complete the following steps.


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