Are you looking for a hearty and flavorful dish that combines the goodness of yellow beans, potatoes, and tomatoes? Stewed yellow beans with potatoes and tomatoes is a classic recipe that offers a delightful blend of flavors and textures. This dish is not only easy to make but also incredibly versatile, making it a perfect choice for busy weeknight dinners or special family gatherings. In this article, we will delve into the world of stewed yellow beans, exploring different recipe variations and providing you with tips and tricks to create the most delicious and comforting version of this timeless dish. Get ready to embark on a culinary journey that will leave your taste buds yearning for more.
Here are our top 6 tried and tested recipes!
STEWED ROMANO BEANS WITH TOMATOES
Romanos hold up to longer cooking, as you'll see when you make this dish. Even when they soften, after 20 minutes of braising or stewing, they still have plenty of texture, their color remains good and they become somewhat juicy. If you can't find romano beans use regular green beans. Just reduce cooking time to 15 minutes.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, snack, vegetables, main course, side dish
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.
- Stir in romano beans, tomatoes and half the dill. Add 1/2 cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.
- Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 476 milligrams, Sugar 6 grams
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 POTATOES AND GREEN BEANS WITH TOMATOES
Provided by Ruth Cousineau
Categories Potato Tomato Side Stew Vegetarian Quick & Easy Dinner Green Bean Healthy Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 6
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
I got this from Nava Atlas' Vegetarian Kitchen web site. I only changed from crumbling the feta onto the stew after serving to putting the crumbled feta directly into the stew after cooking.
Provided by Rob R.
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
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.
STEWED WHITE BEANS WITH TOMATOES
Provided by Moira Hodgson
Categories one pot, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak the beans overnight in cold water to cover. Rinse them and put them in a heavy casserole with the tomatoes and their juice, and enough water to cover. Add the onion and garlic and simmer gently for about an hour, uncovered, or until tender. Add salt and pepper to taste after the beans have cooked for 30 minutes.
- Stir in the parsley and the olive oil. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 6 grams, Carbohydrate 75 grams, Fat 8 grams, Fiber 19 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 531 milligrams, Sugar 6 grams
STEWED YELLOW BEANS WITH POTATOES AND TOMATOES
Make and share this Stewed Yellow Beans With Potatoes and Tomatoes recipe from Food.com.
Provided by Wendys Kitchen
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in saucepan and fry all ingredients except beans and potatoes for 10 minutes.
- Add beans and potatoes stirring well. Cook for 5 minutes.
- Add enough water to cover mixture and simmer for 45 minutes until sauce has thickened.
- Serve hot or cold.
Nutrition Facts : Calories 211, Fat 5.2, SaturatedFat 0.8, Sodium 37, Carbohydrate 38.7, Fiber 9.3, Sugar 6.2, Protein 6.4
Tips:
- Choose fresh, tender yellow beans: Look for beans that are bright green in color and have no blemishes. Avoid beans that are wilted or have brown spots.
- Soak the beans before cooking: Soaking the beans overnight or for at least 4 hours will help to reduce their cooking time and make them more digestible.
- Use a variety of vegetables: Don't be afraid to add other vegetables to your stew, such as carrots, celery, or zucchini. This will make the stew more colorful and nutritious.
- Season the stew well: Use a combination of salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
- Simmer the stew until the beans and vegetables are tender: This will usually take about 30 minutes. Be sure to stir the stew occasionally to prevent it from sticking.
- Serve the stew hot: Stewed yellow beans are best served hot, with a side of bread or rice.
Conclusion:
Stewed yellow beans with potatoes and tomatoes is a delicious and nutritious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this stew a try. You won't be disappointed!
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