Flat Green Bean and Potato Stew

This flat green bean and potato stew is a simple, comforting dish made with fresh ingredients. The flat green beans, or runner beans and potatoes are simmered in a rich tomato sauce with garlic, onion and warm smoky spices until tender. It’s a vegetable stew that is perfectly served on its own with crusty bread or as a delicious side dish.

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What are flat green beans?

Flat green beans are also generally known under the names of romano beans, Italian green beans and runner beans. They have a characteristic wide and flat shape and can grow up to 25 cm in length. The fresh beans are at their best when they feel firm and give a snap when broken in half. In most countries, fresh flat beans are available all year round. However, you can also find them canned, in a jar or frozen.

Flat beans are low in calories and high in fibre which makes them perfect for a healthy and balanced diet. Make sure to always cook, sauté, braise, grill or steam the beans since they cannot be eaten raw.

Which ingredients to use

• Flat green beans: Use fresh flat beans if you have access to them, otherwise frozen ones will do just fine. Canned flat beans can work too, but since they’re already cooked, add them near the end just to heat through rather than simmering the full time.
• Potatoes: A waxy or all-purpose potato, like Yukon Gold, works best here since it holds its shape while simmering. I prefer to peel the potatoes, but you can leave the skin on if you like, it’s just a matter of personal preference.
• Onion and garlic: These build the savory flavor base for the sauce.
• Tomatoes: Fresh tomatoes blended until smooth make a bright, simple sauce. If fresh tomatoes aren’t in season, canned crushed tomatoes are a good substitute.
• Olive oil: Used to sauté the onion and garlic and build flavor from the start.
• Spices: A mix of smoked paprika, sweet paprika and mixed dried herbs gives the sauce warmth and depth, while salt and pepper round it out.
• Vegetable stock: Adds savory flavor to the sauce and helps cook the potatoes and beans until tender. Chicken stock works fine too, depending on your preference.
• Parsley: Add fresh parsley to garnish before serving.

How to make flat green beans and potato stew

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.

• Prepare the ingredients: Peel the potatoes and cut into small cubes. Trim the ends of the beans and slice them in to 1 inch (or 3 cm sections with a sharp knife. Chop the onion and mince the garlic cloves. Blend the tomatoes with a mixer until smooth.

• Sauté the onion: Heat the olive oil in a large pot or deep skillet over medium heat. Add the chopped onion and cook until soft and translucent. This builds the base flavor of the sauce, so don’t rush this step.
• Add the garlic: Stir in the garlic and cook for about a minute, just until fragrant. Keep an eye on it, since garlic can burn quickly and turn bitter.
• Build the tomato sauce: Pour in the blended tomatoes along with the smoked paprika, paprika, mixed herbs, salt and pepper. Let the sauce simmer for a few minutes to let the flavors deepen.

• Add the potatoes: Add the cubed potatoes and a portion of the stock. Bring to a boil and let the potatoes cook for a few minutes to get a head start, since they take a little longer to soften than the beans.

• Add the beans: Add the flat green beans, along with more stock if needed so everything is just covered with liquid. This ensures the beans and potatoes cook evenly and the stew doesn’t dry out.

• Simmer until tender: Cover and cook until the potatoes and beans are soft. Check occasionally and top up with a splash of stock if the liquid runs low. It’s ready when the potatoes are fork-tender and the beans are soft but still hold their shape, not mushy.
• Serve and garnish: Serve warm and garnish with fresh parsley.

Recipe variations

Here are a few variations to give this dish extra flavor or a different twist:

• Add protein: Add pieces of meat, like sausage, chorizo, ham or bacon for a more protein filled meal.
• Make it spicy: Add a pinch of chili flakes or a diced fresh chili along with the garlic.
• Herb boost: Finish with fresh parsley or basil for a burst of fresh flavor.
• Add other vegetables: Bell peppers or zucchini can be added along with the potatoes.

Cooking tips & tricks

To make the best green beans and potatoes, here are some important cooking tips to follow:

• Cut evenly: Cube the potatoes and slice the beans to a similar, even size so everything cooks at the same rate.
• Build the sauce first: Let the tomato juice and spices cook down for a minute or two before adding the potatoes. This deepens the flavor of the sauce.
• Keep everything covered in liquid: Make sure the stock covers the vegetables while they simmer, topping up with a bit more stock if needed.
• Check for doneness: Make sure that both the potatoes and green beans are fork-tender and not too soft.

Storage tips

Let any leftovers cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days.

This dish also freezes well. Cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat on low heat on the stovetop or in the microwave oven.

How to serve

Serve this Mediterranean flat bean and potato stew either as a main dish with crusty bread to mop up the sauce. In this case, the quantities in the recipe card are good for 2 people.

Or serve it as a side dish alongside grilled meat, chicken or fish, in which case the quantities work well for 4.

More green bean recipes to try

• Italian green beans with garlic and onion
• Grilled flat green beans
• Flat green beans and chicken stew
• Sauteed green beans with tomatoes
• Salade Niçoise with green beans