5.0 from 6 votes
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.
Prep Time
20 mins
Cook Time
20 mins
Servings: 4 servings
Calories: 295 kcal
Course:
Main Course
Cuisine:
Greek , Italian
Ingredients
- 1 lb green beans 450 g, Note 1
- 1 ½ lbs potatoes all-purpose like Yukon gold, 700 g
- 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, 350 ml
- 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 tip. Cut the beans into 2-3 inch pieces, depending on their size.1 lb green beans / 450 g
- 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 / 700 g + 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
Cup of Yum
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 Information
Serving
1/4 of the dish
Calories
295kcal
(15%)
Carbohydrates
53g
(18%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
776mg
(32%)
Potassium
1353mg
(39%)
Fiber
10g
(40%)
Sugar
12g
(24%)
Vitamin A
1093IU
(22%)
Vitamin C
61mg
(68%)
Calcium
112mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 295
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 295kcal | 15% |
| Carbohydrates | 53g | 18% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 776mg | 32% |
| Potassium | 1353mg | 29% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 1093IU | 22% |
| Vitamin C | 61mg | 68% |
| Calcium | 112mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.