Green Flat Bean Stew

Green beans huh?

You say big deal.

I say they really are a big deal. Especially when they’re from your own garden. This stew is something we all love. Very traditional. A superior comfort food. Not only because it reminds me of home but it also happens to be a comfort food that’s actually good for you. And simple to make.

Here’s your RTI:

Remember: You can use potatoes if you want to or not use them if you don’t want to … but they make for a much heartier, flavourful dish. Salt is essential. And you can use tomato sauce (homemade or prepared) here or a fresh tomato or two instead. And despite the use of the oil, these are not fried beans, they’re really steamed beans.

You don’t have a garden to pick flat green beans? No problem. You can make this with frozen beans from the grocery store.

Flat beans you ask? Well, they’re green beans that are flat. Definitely not the finer tubular french green bean. And the packaging at the grocery store would say “flat green bean”. If you go with frozen beans, a couple of 12 oz packages would do.

Tools:

A big pot and a stirring spoon
Knife and cutting board
Measuring cups

Ingredients:

This is the basic recipe. But if you happen to have some zucchini as well, take one or two or of those and roughly chop them up and add. You’ll see we did just that in the photos.

1 onion, minced or diced
Oil (any kind you want) and make it a couple of good glugs
Green beans – we make a big batch when we make them, so let’s say 6 cups (you have to go with what the garden gives you that day and the garden, well, she’s often pretty generous). Wash the beans and cut off the very ends only.
1-2 small potatoes, roughly cut into 2 inch cubes (they don’t have to be pretty)
1/2 cup tomato sauce or 2 little tomatoes cut up
1/4 – 1/2 cup water
salt

Here’s your “How-to”:

Heat up oil in the pot on the stove and allow onions to cook for about 3-5 minutes or until they have softened
Then add green beans and stir to coat. Let that cook for about 1 minute or so. The oil will probably bubble a bit.
Then add the tomato sauce and 1/4 to 1/2 cup water (this is to help the steaming)
Then sprinkle in 1 1/2 tsp salt or so
Add the potatoes and stir
Cover and let steam (check after 30 minutes)

The beans are ready when you can easily get a fork through them. Serve them on their own with some thick Italian crusty bread perhaps and a side of olive oil or use them as a side dish. I bet you’ll end up eating more than you should!

Enjoy! And yes, it’s completely normal and expected for the beans to escape their sheath during cooking. All of it tastes great!