Zesty Green Bean Stew

by Rachael Ray Show Staff 9:00 AM, January 15, 2015

Aired January 15, 2015

Serves 4

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


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.