A Green Bean Galore
This green bean stew is close to our hearts as a family. It is one of the dishes we request when we visit my parents.
Every summer, green beans are the most prolific vegetable in my garden. But unfortunately, I can’t keep up with the harvest, and I end up freezing more than ten pounds of it. As a result, I always find myself looking for new recipes to use all the green beans without getting bored.
Food & Memories
The connection food creates between people is almost magical. I heard that a person’s taste buds change as we grow older on public radio. And part of that change is caused by nostalgia.
One might have hated eating a particular vegetable when they were little, but when they grow older and live away from home, they might love it for nostalgic memories.
For us, since we live an ocean away from family, some recipes make us feel closer. The most heartwarming moment is when my kids request a dish they had at their uncle’s or auntie’s house.
Simple yet Satisfying.
This recipe is simple and can be easily modified to suit specific diets. It is equally delicious using chicken breasts or thighs if you don’t have ground meat. If you are vegetarian, omit the meat, and you are all set.
Low and Slow
I tried this recipe on a stove-top, but it was not as delicious as oven-baked. Slow cooking is a great way to bring out the flavors of the different ingredients. It gives them plenty of time to mingle and marry to create this unique final flavor.
I haven’t tried using the crackpot yet, but it is something I am planning to do when school starts. However, I would use the low setting time and watch over it the first time. It is easy to overcook vegetables in the slow cooker, which turns them into mush. So watch out!
Let’s Make it
Oven Baked Green Bean stew
- 1 onion, chopped
- 1 lb green beans, string removed and cut.
- 2 tomatoes, dices
- 2 tbsp cooking oil
- 1 tsp cinnamon
- 1/2 tsp black pepper
- 2 tsp salt
- 2 lbs potatoes, cut into bite-size.
- 3 garlic cloves, minced.
- 1 lb ground beef
- 2 tbsp parsley, chopped.
- Preheat the oven to 375F (200C)
- Preheat the oil in a saute pan to saute the onions till they become translucent.
- In the meantime, season the ground meat with salt, pepper, and cinnamon. Then make bitesize meatballs.
- Add the meatballs to the onions and saute for a few seconds to turn color.
- Add in the green beans, tomatoes, and garlic, stirring them quickly.We are not trying to cook them at this point.
- Add diced potatoes and a cup of water, and season with salt, pepper, and cinnamon.
- Transfer everything to an oven-safe pan unless the saute pan is oven safe already.
- Cover with tine foil, then place in the oven to cook for 25 minutes or until the potatoes are tender.
- Garnish with the parsley.
- You might use cut-up chicken breast or omit the meat for a vegetarian dish.
- This recipe is also doable in a slow cooker.
- Seasoning is a personal choice. Some might like to make it spicy.