POTATO GREEN BEAN STEW WITH TOMATO AND ROSEMARY
Potato Green Bean Stew With Tomato And Rosemary is a humble yet flavourful dish that celebrates the simplicity of wholesome ingredients. Cubed potatoes offer hearty satisfaction while green beans provide crunch and vibrant colour. Simmered with tomato and garlic in a lightly herbed broth, this stew becomes incredibly aromatic thanks to the touch of rosemary. The result is a light but comforting meal that fits into a vegan or gluten-free lifestyle with ease. Potato Green Bean Stew With Tomato And Rosemary is ideal for chilly days or as a gentle dinner option, which provides a good balance of fibre, potassium and vitamin C. Its minimal preparation and short cook time make it perfect for busy days when a nourishing meal is still a priority. Whether enjoyed on its own or served with a slice of crusty bread, this single-serving recipe delivers warmth and nutrition in every spoonful.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Stew
OCCASION/HOLIDAY
Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Quick & Easy, Low Fat, High Fibre, Low/ No Sugar, Wheat / Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
The following ingredients are required for the preparation of Potato Green Bean Stew With Tomato And Rosemary:
- 75 grams | 2.65 ounces | ½ cup cubed potato
- 60 grams | 2.12 ounces | ½ cup green beans
- 40 grams | 1.41 ounces | ¼ cup chopped tomato
- 120 millilitres | 4.06 fluid ounces | ½ cup water
- 3 grams | 0.11 ounces | 1 garlic clove
- 3 grams | 0.01 ounces | pinch of rosemary
FULL NUTRITIONAL INFORMATION
- Calories: 112 kilocalories
- Total Fat: 0.8 grams
- Saturated Fat: 0.1 grams
- Carbohydrates: 22.8 grams
- Fibre: 4.5 grams
- Sugar: 5.1 grams
- Protein: 3.2 grams
- Sodium: 172 milligrams
- Calcium: 49 milligrams
- Iron: 0.9 milligrams
- Potassium: 509 milligrams
PREPARATION
- Prepare Vegetables: Wash and cube the potatoes, halve the green beans and chop the tomatoes. Mince the garlic.
- Heat Base: In a small saucepan, bring water to a gentle boil.
- Add Ingredients: Add potatoes, tomatoes, garlic and rosemary to the water. Stir gently
- Simmer Base: Cover and simmer on medium-low heat for 8 minutes until potatoes begin to soften.
- Add Green Beans: Add green beans and continue cooking for another 5 to 7 minutes.
- Adjust Texture: If too thick, add a splash more water to loosen the stew.
- Check Doneness: Test that potatoes are fork-tender and green beans still have some bite.
- Serve: Pour into a serving bowl and garnish with fresh parsley or black pepper if desired.
PREPARATION TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for the preparation of Potato Green Bean Stew With Tomato And Rosemary:
- Cut Potatoes Evenly: Ensures uniform cooking and a better mouthfeel.
- Use Fresh Rosemary: For enhanced aroma and a more pronounced flavour.
- Tomato Tip: Use ripe tomatoes or cherry tomatoes for natural sweetness.
- Don’t Overcook Beans: They should remain crisp-tender for the best texture.
- Add Last-Minute Flavour: A squeeze of lemon juice can brighten the stew just before serving.
VARIATIONS
- Add Protein: Stir in chickpeas or cooked lentils for a heartier version.
- Spice Option: Include chilli flakes or smoked paprika for a spicy twist.
- Creamy Twist: Stir in 1 tablespoon of coconut milk or plant-based cream at the end.
- Add Leafy Greens: Toss in spinach or kale in the final 2 minutes for added nutrients.
- Grain Pairing: Serve over cooked brown rice or quinoa to boost energy and fibre.
PREPPING AND STORAGE
- Refrigeration: Store cooled stew in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze in a portioned container for up to 2 months, so stir gently when reheating.
- Reheating: Reheat on the stovetop over low heat, adding a splash of water to rehydrate if needed.
- Meal Preparation Friendly: Ideal for prepping several servings in advance and freezing as individual meals.
