Our delicious Italian String Beans Tomato Potato Stew is slowly simmered with onions, fresh basil, and olive oil until they are softened and tender. This dish makes a wonderful and tasty vegetable stew in about 30 minutes. A simple stew like this one will become the ultimate vegetarian’s delight!
As kids, our mother always had a way of making delicious stews for the family, and she made them often.
This String Beans Tomato Potato Stew was one of our Dad’s favorite vegetable stew.
So I decided to make it again just the other day for my husband, and to make sure this recipe is worthy of making!
Well, I have to tell you this simple vegetable “stew” was so good, my husband couldn’t stop eating it.
String Beans Tomato Potato Stew is very flavorful and easy to make!
You only need a little time to prep with a few fresh vegetables, which include fresh green beans, fresh ripe tomatoes, potatoes, onions, and fresh basil.
The key to its wonderful flavors is adding in lots of fresh basil – so don’t skip it.
INGREDIENTS NEEDED (your shopping list):
fresh thin string beans – you will need anywhere from 12-ounces to 1.5 pounds.
small golden potatoes – 5 is substantial for this recipe.
1 large onion
extra virgin olive oil
2 large fresh ripe tomatoes
8 to 10 leaves of fresh basil – a good bunch for additional flavor.
dash of cayenne pepper
kosher salt, and black pepper to taste
water or vegetable broth
How To Make String Bean Tomato Potato Stew!
1. First, grab a large saucepot and place it on the stove. Toss in olive oil, chopped onions, and saute on medium heat until onions softened, about 2 to 3 minutes.
2. Next, prep the potatoes. Peel and chop potatoes into quarters and set them aside.
3. Chop the ripe tomatoes and toss in chopped tomatoes, along with fresh basil, and cayenne pepper into the pot with the softened onions. Saute and stir occasionally until the tomatoes softened, about 1 to 2 minutes.
4. Add in the potatoes, seasonings, and the liquid. Cover and bring the liquid to a low simmer. Stir to infuse all the flavors together, about 2 minutes.
5. Meanwhile, cut the string beans into halves. You want them to be bite-size for this stew. Then toss them directly on top of the potatoes. Do not stir.
6. Cover with a lid and simmer on low heat for 20 to 25 minutes, until the potatoes and string beans are softened and fork-tender. Then taste, and season with additional salt and pepper to taste.
QUICK NOTE and TIP!
Take a peek inside and check after 15 minutes simmering to make sure all the liquid has not been totally absorbed, or it will make the veggies stick and burn on the bottom of the pan.
If the liquid is too low, you may add a little more water or vegetable broth, about 1/4 cup, and continue to simmer the stew until the veggies are fork-tender.
This delicious vegetable stew is perfect for fall!
Another great way to use your green beans and fresh basil from your garden ( if you still have any).
No need to simmer for hours, only 20 to 25 minutes is all it needs, and it’s done! No fancy equipment is required either, just a large saucepot and a good knife.
You can serve this wonderful stew on meatless Mondays. But, it’s actually perfect for any day of the week.
Great for those days when you feel like having a light meal for lunch or dinner. Serve warm with a green salad on the side and you’ll have a delicious, healthy meal! And, reheats beautifully too!
Finally, if you enjoy easy stews like this one, then try our Dad’s Favorite Vegetarian Italian Stew, it’s loaded with Swiss Chard!
And, in case you missed it…
MOST POPULAR RECIPES OF THE WEEK:
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 1+1/2 pounds fresh thin string beans -cut in halves
- 5 to 6 small golden potatoes- peeled, cut in quarters
- 1 large onion - chopped
- 1/4 cup olive oil
- 2 fresh ripe tomatoes - cut in quarters
- 8 to 10 leaves of fresh basil
- dash of cayenne pepper
- 1/8 tsp. dried oregano
- 1/4 tsp. kosher salt
- 2/3 cup water or vegetable broth, and extra if needed
- salt and fresh cracked black pepper to taste
- In a large-size pot, heat olive oil on medium heat. Add the onions and sauté until softened, about 3 minutes.
- Stir in the tomatoes, and add the cayenne pepper and fresh basil. Stir until the tomatoes soften, about 1 minute.
- Pour in the liquid, 2/3 cup of water (or vegetable broth).
- Add the potatoes, dried oregano, and salt. Cover with a lid, and bring to a low simmer, stirring to infuse all the flavors into the potatoes, about 2 minutes.
- Finally, add the chopped green beans on top of the potatoes.
- Cover and simmer on low heat for 20 to 25 minutes, until the potatoes are softened, and green beans are tender. Take a peek into the pot to see if there is enough liquid on the bottom. If you need to, you can add additional water to the stew, but only add increments of 1/4 cup when needed.
- When potatoes and green beans are tender, turn off the heat. Give the stew a good stir and taste. Then season with additional salt and black pepper to taste. Serve warm.
- Serves 4 to 6
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Thanks for stopping by!
xo Anna and Liz