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Zesty Green Bean Stew

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.


  • 3 tablespoons olive oil

  • 4 to 5 medium potatoes, peeled and diced into 1 1/2-inch cubes/large bite-sized pieces

  • 2 onions, chopped

  • 1 rib celery with leafy tops, chopped

  • 4 cloves garlic, sliced

  • Salt and pepper

  • 1 teaspoon ground cumin, 1/3 palmful

  • 1 teaspoon ground paprika, 1/3 palmful

  • 1 teaspoon ground coriander, 1/2 palmful

  • 1/2 teaspoon chili flakes, a couple pinches

  • About 2 tablespoons fresh thyme

  • 3 cups chicken stock

  • 1 1/2 to 2 pounds trimmed green beans, halved or cut into thirds

  • 1 can Italian tomatoes, crushed by hand or with wooden spoon


Heat oil, three turns of the pan, in a Dutch oven over medium-high heat. Add potatoes and lightly brown. Add onions, celery and garlic; season with salt, pepper, spices and thyme, and stir to combine. Let soften 7-8 minutes then add stock, beans and tomatoes. Bring to a simmer and cook 45-60 minutes. Serve stew in shallow bowls with grilled garlic Naan bread or toasted peasant bread slathered with garlic butter and sprinkled with parsley and salt.

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