About this recipe

✨

Recipe highlight

Why you’ll love it

One pot, gentle simmer—market veg turns silky and rich with zero dairy. ⚡

Ingredients

• 🫛 Green beans, trimmed (flat or round): 800 g (6–7 cups / 1.76 lb)
• 🧅 Onion, thinly sliced: 200 g (1½ cups / 7 oz)
• 🧄 Garlic, minced: 9 g (3 cloves / 0.32 oz)
• 🫒 Extra-virgin olive oil: 80 ml (⅓ cup / 2.7 fl oz)
• 🍅 Crushed tomatoes or passata: 400 g (1¾ cups / 14.1 oz)
• 🥔 Waxy potatoes, 2 cm chunks (optional): 300 g (2 cups / 10.6 oz)
• 🥕 Carrot, coins (optional): 120 g (1 cup / 4.2 oz)
• 💧 Water or vegetable stock: 250–350 ml (1–1½ cups)
• 🌿 Fresh parsley, chopped: 2 tbsp (8 g / 0.28 oz)
• 🌿 Dried oregano: 1 tsp (1 g / 0.04 oz)
• 🍋 Lemon juice (finish): 10–15 ml (2–3 tsp / 0.34–0.5 fl oz)
• 🍬 Sugar (to balance acidity): 3 g (½ tsp / 0.1 oz)
• 🧂 Salt: to taste (≈10 g / 1¾ tsp)
• ⚫ Black pepper: ½ tsp (1 g / 0.04 oz)

Preparation

• 1 Aromatics Warm 🫒 oil in a wide pot over medium. Sauté 🧅 onion with a pinch of 🧂 6–8 min until sweet. Add 🧄 garlic 30 sec.
• 2 Build the stew Stir in 🍅 tomato, 🍬 sugar, 🌿 oregano, and 💧 1 cup water/stock. Add 🫛 beans (plus 🥔 and 🥕 if using).
• 3 Simmer Season with 🧂 and ⚫. Cover and cook 25–35 min, stirring occasionally, until beans are tender and sauce thick, adding splashes of water if needed.
• 4 Finish Stir in 🌿 parsley and 🍋 lemon; rest 5 min. Adjust salt and pepper. Serve warm or at room temp with bread.

Timing details

Nutrition

Estimated values per serving.

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