in Recipes

Green bean stew with tomatoes

updated

Spread the love

Ingredients for 2 servings:

  • 250 g chicken breast, veal escalope or pork neck, diced
  • 2 tbsp rapeseed oil or linseed oil
  • 500 g runner beans or bush beans, cut into 3 cm pieces
  • 300 g potatoes, waxy, diced
  • 1 sprig(s) savory, fresh
  • 1 liter of hot water
  • 1 bowl of vegetable stock
  • salt and pepper
  • 1 beef tomato(s) or 220 g tomatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

low-calorie

Heat the oil and fry the meat cubes over medium heat until they have a few brown spots. If using pork, add the water and stock at this point, and pre-cook the meat for 20 minutes. Otherwise, first stir in the beans and potatoes, season with salt and pepper, and then add the hot water and stock. Bring the stew to a boil, add the savory, and simmer with the lid on for 25 minutes. Remove the savory, carefully stir in the tomatoes, and let stand for another 5 minutes. Season to taste and serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Thai noodles with coconut peanut sauce

Quick ice cream cake