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Playing Zesty Green Bean Stew


  • 3 tablespoons olive oil
  • 4 to 5 medium potatoes, peeled and diced into 1 ½-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, ⅓ palmful
  • 1 teaspoon ground paprika, ⅓ palmful
  • 1 teaspoon ground coriander, ½ palmful
  • ½ teaspoon chili flakes, a couple pinches
  • About 2 tablespoons fresh thyme
  • 3 cups chicken stock
  • 1 ½ to 2 pounds trimmed green beans, halved or cut into thirds
  • 1 can Italian tomatoes, crushed by hand or with wooden spoon


Serves: 4


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.