Wasfetna

Green bean stew

Green beans and chicken pieces in a light tomato sauce.

Green bean stew — Chicken
Cooking time
44 min
Hands-on time
21 min
Free time
15 min
Difficulty
Medium
Cuisine
Levantine

Ingredients

5people

Amounts follow the number of people

For the stew

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Heavy pot with a lid — The chicken tenderizes in it covered before the beans go in.
  • Frying pan — The beans are seared alone until their color deepens.
  • Food thermometer

Method

  1. Brown the chicken in oil in a heavy pot until it turns brown, then add the onions and stir until they soften.

    12 min
    You’ll know it’s ready when

    The chicken is brown and the onions are translucent.

  2. Add the hot water and spices and simmer the chicken for 8 minutes, then prepare the green beans.

    8 minYou can walk away
    You’ll know it’s ready when

    A gentle simmer; cooking finishes with the beans.

  3. Sauté the green beans in a pan with a little oil until they darken slightly.

    6 min
    You’ll know it’s ready when

    Dark green, with glossy edges.

    Tip: Sautéing prevents it from falling apart in the broth and deepens its flavor.

  4. Add the beans, garlic, tomatoes, tomato paste, and salt to the chicken and its broth.

    3 min
    You’ll know it’s ready when

    Everything is covered and the broth has started to simmer gently.

  5. Continue cooking uncovered over low heat until the beans are tender and the broth thickens.

    15 minYou can walk away
    You’ll know it’s ready when

    The thickest part reaches 74°C. Timing is a guide; continue cooking if needed. The beans are tender.

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