Description
Whether you’re serving it as a side dish, as a vegan main course, or even packing it for lunch, these stewed green beans are sure to keep you satisfied.
Ingredients
Scale
2 tbsp extra virgin olive oil
1 large sweet onion, diced
1 pound fresh green beans, cut in half - See note 1
3 medium potatoes, quartered
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground coriander
1/4 tsp Aleppo pepper or hot red pepper flakes (optional)
28-ounce can diced tomatoes
Instructions
- In a large deep skillet heat the olive oil.
- Add onion and cook on medium heat for 10 minutes, stirring often.
- Add green beans and potatoes and cook on high heat for 5 minutes.
- Add salt and spices, mix well, and continue cooking for another 5 minutes.
- Cover the pan, reduce heat to low, and cook covered for 10 minutes.
- Add the diced tomatoes, cover, bring to a boil, reduce heat to low, and simmer covered for 20 minutes.
Notes
- We tested this recipe with frozen green beans, so if you are short on time or only have frozen green beans this recipe will work either way!
- While we encourage you to try this recipe with the spices we used, feel free to experiment with other herbs and spices. We love to hear from you. Leave us a comment to let us know how you like this recipe.
- Prep Time: 10
- Cook Time: 50
- Category: Dinner
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 of the recipe as a main
- Calories: 268
- Sugar: 15.1 g
- Sodium: 862.1 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 47.1 g
- Fiber: 11.9 g
- Protein: 7.1 g
- Cholesterol: 0 mg