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Vegan Greek green bean stew with potatoes and tomato.
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5 from 6 votes

Green beans with potatoes

Vegan Greek green bean stew with potatoes
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Greek
Keyword: #greeklentenrecipes, Greek vegan recipes, Green beans, Mia Kouppa Nistisima, nistisima
Author: Mia Kouppa

Equipment

  • sauce pot

Ingredients

  • 730 grams Green beans
  • 1 medium yellow onion chopped
  • 1/2 cup olive oil
  • 3 cloves garlic finely chopped
  • 1 cup tomato sauce, tomato juice, or passata
  • 2 1/2 cups water
  • 3 medium size potatoes, peeled quarter each potato
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
Metric - Grams

Instructions

  • Trim your green beans and then wash them well.  Set aside.
    730 grams Green beans
  • In a large pot, heat the olive oil over medium heat and sauté your onion and garlic, stirring constantly so that they do not burn.  After a few moments (when your onion has just begun to get translucent), add the green beans to the pot.  Stir well.
    1 medium yellow onion, 1/2 cup olive oil, 3 cloves garlic
  • After stirring in the green beans, add to the pot the tomato juice or sauce, water, potatoes, salt and pepper.  Stir well to combine.
    1 cup tomato sauce, tomato juice, or passata, 2 1/2 cups water, 3 medium size potatoes, peeled, 1 teaspoon salt, 1/4 teaspoon ground black pepper
  • Cover the pot and allow to cook over medium heat for approximately 50 – 60 minutes.  Be sure to shake the contents of your pot every 15 minutes or so.  You should also check your pot occasionally and give the contents a stir; there should always be liquid present in the pot.  If there is not, add more water, 1/2 cup at a time.
  • Enjoy this meal with some bread, feta cheese and a side of some olives.

Notes

You can also use frozen beans if you'd like.  No need to thaw, keep frozen until ready to use.