HOME > Recipes > Zesty Green Bean Stew

Zesty Green Bean Stew

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

Ingredients

  • 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

Preparation

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.

The Tools You'll Need

You May Also Like

Experience the flavors of Italy with this green and black olive mixture slathered on crusty...
Ingredients 1 cup heavy cream 2 tablespoons cognac or dry sherry 1 lemon, zested 1...
Get real with fiery peppers on "hot" dogs and salsa.