Lebanese-Style Green Bean Stew

“This recipe comes from Leah Leneman’s book “Easy Vegan Cooking”. I haven’t made this yet, but unlike other green bean dishes I’ve tried, this one includes potatoes. It also has a good quantity of cumin, which is one of my favourite spices. Leah suggests this is served a main dish, with crusty wholewheat bread or pitta bread; and that is how I will be serving it. Recipe posted for the Zaar World Tour 2005”

Ingredients Nutrition

  • 1 medium onion, chopped
  • 3 tablespoons vegetable oil
  • 12 lb potato, peeled and chopped into small pieces
  • 34 lb green beans, topped and tailed (long beans cut in half)
  • 2 teaspoons ground cumin
  • 1 pinch cayenne pepper
  • 1 (14 ounce) can tomatoes
  • salt & freshly ground black pepper, to taste


  1. In a large saucepan, fry the onion in the oil for 2 – 3 minutes then add the potatoes and continue cooking for another 3 – 4 minutes, stirring frequently.
  2. Add the beans, sprinkle over the cumin and cayenne and mix well together.
  3. Whizz the tomatoes in a blender, then add the liquidized tomatoes to the pan; stir the contents, bring to the boil, cover and leave to simmer over a medium-low heat for about 15 minutes, stirring occasionally.
  4. When the beans and potato are tender and tomatoes have reduced to a thick sauce, test for seasoning, adding salt and pepper as required; serve immediately.

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