Fresh Green Bean Stew
4 servings
20 minutes
Ragout of fresh green beans is a light, aromatic dish of European cuisine that combines the freshness of vegetables with the tenderness of stewed ingredients. This recipe originates from rustic cooking where seasonal products were used in simple yet exquisite dishes. The sweetness of tomatoes, the mild spiciness of green peppers, and the freshness of cilantro create a rich palette of flavors, while garlic adds a piquant note. The beans remain slightly crunchy but are well infused with the aromas of spices and oils. The dish is perfect as a light side or standalone meal, especially in summer when one craves something fresh and healthy. It can be served with crusty bread or complemented with grains for a heartier option.
1
Finely chop the onion and sauté in sunflower oil until transparent.
- Onion: 1 piece
- Vegetable oil: 10 ml
2
Add chopped beans (washed and trimmed beforehand). Pour in 50–100 ml of boiling water, add salt. Simmer the beans until soft, but not fully cooked. It took me about 5–7 minutes.
- Green beans: 500 g
- Sea salt: to taste
3
Cut the tomatoes into rings 1–1.5 cm thick and add them to the vegetables. Simmer until the tomatoes start releasing juice but still hold their shape. Pour in a couple of tablespoons of good olive oil.
- Tomatoes: 6 pieces
- Extra virgin olive oil: 10 ml
4
Chop garlic, cilantro, and pepper finely. Add all of this to the beans. Cook for another minute and then turn off the heat. Let it sit covered for a couple of minutes, then serve.
- Garlic: 1 clove
- Cilantro: to taste
- Green bell pepper: 1 piece
