Not only is this stew delicious but it’s a perfect way to use up your leftover vegetables! It’s a simple recipe that you’ll love and make over and over again. This is all you need to know to make your own vegan green bean and potato stew.
The Simple Ingredients:
Some sun-dried tomato paste, I find, is essential for this recipe. Beyond that you can add whatever herbs, seasonings or vegetables you like. Some examples are garlic, chives, tomato, paprika and celery.
I prefer sticking with onion, carrots and pepper as my vegetables, so this is what this recipe includes.
How to make the green bean stew?
Start with chopping up all of your vegetables. When it comes to the green beans, I recommend snipping off each end of the beans, and cutting into 1 cm chunks.
In a large pot, brown your diced onion for around 5 minutes. Then, add the carrots and cook for another 5 minutes, or until softened. Make sure to mix occasionally. Now add the pepper and cook until softened.
Add the sun-dried tomato paste and brown it, mixing often. This should only take 1-2 minutes.
Next add the green beans, chopped potatoes, boiling water, salt, cumin and black pepper. Close the lid of the pot and leave to simmer on low heat for 30 minutes. By then the potatoes and green beans should have cooked through, but give it more time if they are still uncooked.
Vegan Green Bean and Potato Stew
Ingredients
- 1 bell pepper
- 4 new potatoes
- 1 onion
- 2 carrots
- 400 g fine green beans
- 400 ml boiling water
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp sun-dried tomato paste
Instructions
- In a large pot brown the onions in the olive oil. Add the carrots and cook for 5 minutes, or until softened. Add the pepper and cook for around a minute. Add the tomato paste and allow it to brown in the pot, mixing often.
- Add the potato, beans, boiling water, salt, cumin and black pepper and close the lid of the pot. Allow to cook for 30 minutes, or until the potatoes and beans are fully cooked through. Enjoy!