Green Bean Stew

SUBMITTED BY: Ladan Miller

"This is one of my mother's tasty recipes."

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

3 tablespoons vegetable oil
2 tablespoons tomato paste
8 ounces fresh green beans, cut into 1 inch pieces
1/2 cup water
1 large onion, cut into rings
1 green bell pepper, chopped
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground black pepper

READ REVIEWS (7)

DIRECTIONS

Heat oil in a small frying pan over medium heat. Stir in tomato paste, and heat through. Set aside.
Place green beans and water in a medium saucepan. Arrange onions and green pepper in layers over beans. Sprinkle turmeric, and salt and pepper over vegetables, and pour tomato paste over everything. Cover. Cook over medium heat until vegetables are tender and all water has evaporated.

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REVIEWS

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Reviewed on Jan. 24, 2003 by CALIFERNIA

Have made this several times and really enjoy it. Good with fresh or canned green beans. I skip the initial heating of oil and tomato paste step - I found it unnecessary - I simply whisk the oil and tomato paste together in a small bowl and add to the beans and stir - it blends better that way. My husband is managing his diabetes with diet, herbs and exercise - green beans are one of the nonstarchy vegetables he can eat, consequently, this was a welcome addition to our diabetic recipe collection.

4 users found this review helpful