Green Bean Stew

Green Bean Stew

10 Reviews 1 Pic
Ladan Miller
Recipe by  Ladan Miller

“This is one of my mother's tasty recipes.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat oil in a small frying pan over medium heat. Stir in tomato paste, and heat through. Set aside.
  2. 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 (10)

Rate This Recipe


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.



We found this recipe acceptable but next time I will use butter or crisp bacon in place of the oil which did not provide the necessary flavor punch.



This sounded odd when I was preparing it, howver, it was very flavorful and the only fat is in the vegetable oil.

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Amount Per Serving (4 total)

  • Calories
  • 137 cal
  • 7%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 10.6 g
  • 3%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 361 mg
  • 14%

Based on a 2,000 calorie diet



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Green Bean and Mushroom Medley


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Fasolia (Green Bean Stew)