Best Stewed Green Beans Recipes

GREEK STEWED GREEN BEANS AND YELLOW SQUASH WITH TOMATOES

Steps:

• Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper.
• Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.

STEWED POTATOES AND GREEN BEANS WITH TOMATOES

Steps:

• Cook green beans, potatoes, and garlic in oil with 2 teaspoons salt and 1 teaspoon pepper in a 5-quart heavy pot over medium-high heat, covered, stirring occasionally, until vegetables begin to soften and stick to bottom of pot, about 10 minutes.
• Pulse tomatoes with their juice several times in a food processor until coarsely chopped, then add to vegetables. Add water and simmer, partially covered, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Mash a few potatoes into sauce and season with salt and pepper.

GREEK STEWED POTATOES, GREEN BEANS, AND ZUCCHINI

Steps:

• Heat the oil in a large soup pot or steep-sided stir-fry pan.
• Add the onion and sauté until it is golden.
• Add the potatoes and water.
• Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done, about 15 minutes.
• Add the zucchini, green beans, tomatoes, and oregano.
• Simmer over low heat for about 20 minutes, or until the vegetables are just tender.
• Stir in the dill combination, Cut the feta cheese into chunks and put into the stew.
• Season to taste with salt and pepper.

GREEN BEANS STEWED WITH TOMATOES

Steps:

• Trim ends of beans;cut into 1 1/2 inch lengths.
• In a large saucepan cook beans in lightly salted water for about 3 minutes; drain well.
• In a large non stick skillet, heat oil and add onion, garlic and basil.
• Cook for 2 minutes or until softened.
• Add remaining ingredients, except beans, and cook for 3 minutes then add beans.
• Simmer for an additional 5-10 minutes until tender, stirring often.
• If necessary add more water to keep mixture moist.
• TO freeze: label and freeze in freezer bags or freezer containers for up to 4 months.
• To serve: defrost in fridge overnight and then reheat.
• Serve as a side dish or as a pasta sauce and sprinkle with parmesan cheese if desired.

GREEN BEANS AND STEWED TOMATOES

Steps:

• In a microwave safe bowl, combine beans and stewed tomatoes, scallion and a drizzle of extra-virgin olive oil. Loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes, stir and microwave on high 2 minutes more. Season with salt and pepper, to taste and serve.

STEWED GREEN BEANS

Steps:

• Sautee olive oil, onion, & garlic.
• Add green pepper and stewed tomatoes.
• Lastly add the green beans, salt & pepper.

GARLICKY STEWED GREEN BEANS & TOMATOES

Steps:

• In a medium saucepan over medium heat, stir together the olive oil and the onions. Cook, stirring occasionally, until onions are soft and transparent, about 5 minutes. Add the garlic and cook, stirring frequently, for another minute.
• Add the green beans, tomatoes, and red wine. Stir gently and bring to a boil.
• Reduce heat to low and simmer, covered, for about an hour or until very tender.
• Add smoked paprika, cayenne pepper, salt and pepper. Taste and adjust seasonings if necessary. Serve immediately.

STEWED GREEN BEANS WITH BACON

Steps:

• In a 5-quart Dutch oven or heavy pot, cook bacon over medium, until browned, 10 to 12 minutes.
• Add green beans, broth, and 2 cups water; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until green beans are very tender, about 1 hour. Season with salt and pepper.

GREEN BEANS WITH STEWED TOMATOES & BACON

Steps:

• Cut bacon into small pieces. Sauté bacon in skillet until crisp; remove bacon and place on paper towels. Leave 1 T. bacon fat in sauté pan.
• Chop onion and sauté over low heat in reserved 1 T. bacon fat. Salt the onion (brings out the moisture) and cook about 5-8 minutes until onion is soft and translucent.
• Place tomatoes and their juices in a large pot - break up large pieces of tomato. Add drained green beans and sautéed onions. Cover and simmer 20 minutes. Add crumbled bacon and fresh ground pepper; stir and serve.
• Hint - if you don't have Stewed Tomatoes, you can use Petite Diced Tomatoes, Italian Style, and add 1-2 t. sugar.

GLAZED PORK CHOPS WITH SMASHED POTATOES AND STEWED GREEN BEANS

Steps:

• In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 5 to 6 minutes. Add green beans and tomatoes (with their juice); cook, stirring occasionally, until beans are very tender, about 15 minutes.
• Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 12 to 14 minutes. Transfer potatoes to a bowl; set aside.
• Remove steamer basket; discard water from pot. In same pot, melt 1 tablespoon butter over medium. Add garlic; cook until golden brown, 1 to 2 minutes. Add potatoes; mash coarsely. Cook, stirring, 1 minute (a film of starch will form on bottom of pot). Stir in milk and remaining tablespoon butter; heat until warmed through, about 1 minute more. Season with salt and pepper. Remove from heat; cover. Set aside.
• Heat broiler to high. Line a baking sheet with aluminum foil. In a small bowl, combine sugar and Dijon. Place pork on sheet; season with salt and pepper. Broil until pork begins to brown, 6 to 8 minutes; spread sugar mixture over top. Broil until glaze is browned and pork is opaque throughout, 1 to 2 minutes. Serve pork with potatoes and green beans.

STEWED GREEN BEANS

Steps:

• In a slow cooker, combine the green beans, ham hocks, stock and bell peppers. Cook on high, 3 to 4 hours.
• Once the beans are super tender and the ham hocks are falling apart, you are ready to go. Pull the ham hocks out and set aside to cool. Once you can handle them, shred every ounce of meat you can find, and then toss the meat with the beans and peppers. Season and serve!

ALBANIAN STEWED GREEN BEANS AND POTATOES WITH SMOKEY SEITAN

Steps:

• Heat a medium pot over medium heat with 1 tablespoon of olive oil. When hot enough, add the seitan and saute until golden on all sides about 4-5 minutes. Towards the end at the liquid smoke and Smoked Salt. Remove from pot and set aside.
• Now add about 2-3 tablespoons of Olive Oil to the pot. Add the onions and saute for a good 8 minutes until they are translucent and tender. If your pot has burned pieces from the seitan, deglaze it with a bit of vegetable broth. Add the garlic and saute for a minute until fragrant. Now it's time to add the green beans and potatoes. Saute the green beans and potatoes for about 5 minutes.
• Now add the tomato, paprika, oregano, chili flakes and season with salt and pepper. Saute for another two minutes. Add the vegetable broth or water and bring to a boil and then to a simmer. After a couple of minutes add the seitan that you have set aside. Simmer the stew for about 45-50 minutes until the green beans and potatoes are tender. If the stew starts to get dry simply add some more broth. Re-season with salt and pepper to taste if necessary. Remember to not go heavy on the salt because the Smokey Seitan is salt already from the smoked salt. Let the stew sit for 15 minutes or you can eat it has soon has it finished cooking.
• I like to serve these stewed green beans with some rice, bread, and a side salad or vegetable.

STEWED GREEN BEANS WITH TOMATO AND OREGANO

Steps:

• Heat the olive oil in a medium skillet over medium-low heat. Cook the onion and garlic until soft, about 7 minutes. Add the green beans along with the tomato juice, salt and pepper. Stir well, cover and cook, stirring every 5 minutes, until the beans are tender and wilted, about 30 minutes. Stir in the fresh oregano and cook an additional 5 minutes. Serve hot.

STEWED GREEN BEANS AND POBLANOS

Steps:

• Heat oil in a large saute pan over medium-high heat. Add onions and cook, stirring frequently, for 5 minutes. Reduce heat to medium and cook, stirring occasionally, until beginning to caramelize, about 13 minutes.
• Add garlic and cook until soft, about 2 minutes. Add green beans, chiles, water, salt, and pepper, and bring to a boil. Cover, reduce heat, and simmer until green beans and chiles are tender and liquid has evaporated, 20 to 25 minutes. Serve immediately.

STEWED GREEN BEANS - SOUTH AFRICAN FARM RECIPE

Steps:

• Wash and tail beans. Please note that you could use more; the quantity doesn't matter. If you're cooking for more than 4 people, use more beans and maybe 2 potatoes.
• Cut the beans cross-wise into rounds -- anything from thinly sliced to 1" long.
• Carry on until all the beans have been cut.
• Put in a pot, and slice the peeled potato and onion over the beans.
• Add about 1/3 cup water, sugar, white pepper and salt.(Yes, white pepper is the best here, but black pepper is fine). Don't mix: just put lid on and bring to boil, then lower heat and let simmer.
• Bring to the boil, lower heat, put lid on, and let the whole lot simmer until everything is very soft.
• Using one of those utensils (name?)which you use to mash any vegetable roughly, mash the beans, potato and onion, but don't try to beat it to a pulp -- there should be texture left (see photo's!).
• Usually there is a bit too much liquid left. Drain this off -- I use a sieve -- or you can boil it away over high heat, but be careful not to burn the veggies.
• Add a good knob of real butter, fork through, and sprinkle with nutmeg to serve.
• This simple dish can easily be made ahead and warmed up -- the flavour improves.
• Serve as a vegetable side dish.

STEWED GREEN BEANS

Steps:

• In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté green beans and onion with salt to taste, stirring occasionally, 8 to 10 minutes, or until beans begin to brown.
• Add 1/4 cup water and cook until water is evaporated and skillet is almost dry. Add tomatoes, lemon juice, and salt to taste and cook, stirring occasionally, until tomatoes are browned. Add remaining 2 tablespoons water and cook until it is evaporated and tomatoes are very soft.

STEWED GREEN BEANS AND TOMATOES WITH TRAHANA

Steps:

• Heat 2 tablespoons of olive oil in a wide, covered skillet or Dutch oven over medium heat and add onion. Cook, stirring, until tender and translucent, 5 to 8 minutes. Add garlic and cook, stirring, for another 30 seconds to a minute, until fragrant. Stir in tomatoes, sugar and salt to taste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add green beans and remaining oil and stir together for a minute, then add about 1 1/2 cups water, or enough to just cover the beans. Bring to a simmer, add more salt to taste, cover, reduce heat and simmer 30 minutes, until beans are very tender.
• Check water level and if necessary add water so that beans are covered. When it begins to simmer, stir in trahana and half the herbs. Cover and simmer, stirring often, until trahana is tender, about 15 minutes. Stir in remaining herbs, add freshly ground pepper, taste and adjust salt. Add lemon juice and more olive oil if desired. Serve hot or at room temperature (traditionally this is allowed to cool and served at room temperature).