Stewed Yellow Beans with Potatoes and Tomatoes
Savor the comforting flavors of stewed yellow beans with potatoes and tomatoes—a hearty, one-pot vegetarian dish that’s brimming with vibrant ingredients and wholesome goodness. Tender yellow beans and creamy potato cubes are simmered in a rich tomato-based broth infused with garlic, onion, and smoky paprika, creating a satisfying and nutrient-packed meal. This easy-to-make recipe celebrates seasonal produce, as ripe tomatoes lend a naturally sweet and tangy depth while fresh parsley adds a burst of freshness. Perfect for weeknight dinners or meal prepping, this versatile stew is best served warm with crusty bread or over rice to soak up every last drop of the flavorful broth. With minimal prep and simple ingredients, this dish is both comforting and healthy, making it an ideal addition to your vegetarian recipe collection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams yellow beans
- 3 medium potatoes
- 4 medium ripe tomatoes
- 1 medium onion
- 3 units garlic cloves
- 3 tablespoons olive oil
- 500 ml vegetable broth
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Wash and trim the yellow beans, removing any tough stems. Cut them into 2-inch pieces and set aside.
Peel the potatoes and cut them into bite-sized cubes. Set them aside in a bowl of cold water to prevent discoloration.
Bring a pot of water to a boil. Score an 'X' on the bottom of each tomato and blanch them for 30 seconds, then transfer to an ice bath. Peel the skins, chop the tomatoes finely, and set aside.
Dice the onion and mince the garlic cloves.
Heat the olive oil in a large, deep pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped tomatoes and paprika and cook for 5 minutes, allowing the tomatoes to break down into a sauce.
Drain the potatoes and add them to the pot along with the yellow beans. Stir everything to combine.
Pour in the vegetable broth, then season with salt and black pepper. Stir well and bring to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and simmer the stew for 25-30 minutes, or until the potatoes and beans are tender.
Taste and adjust seasoning if needed. Remove from heat.
Garnish with freshly chopped parsley before serving. Serve warm with crusty bread or rice if desired.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3670 mg | 160% | |
| Total Carbohydrate | 232.8 g | 85% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 41.7 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 6727 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
