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Summer Green Bean Lunch
A traditional Armenian summer vegetable stew featuring green beans, tomatoes, bell peppers, and potatoes, all cooked in one pot.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Trim the ends of the green beans, rinse thoroughly, and slice them into thin strips with a sharp knife.
Sauté the chopped onion in oil, then add the green beans.
Simmer the beans and onions for about 10 minutes, splash in a little water, and cook over low heat for another 10 minutes.
Peel the ripe tomatoes and cut them into bite-sized pieces.
Cut the bell pepper into strips, mince the garlic, and dice the potatoes into small cubes.
Add the tomatoes, bell pepper, garlic, and potatoes to the green beans.
Cover and simmer until everything is tender, then season with salt, black pepper, paprika, and chopped fresh basil and cilantro.
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