This recipe is my third green bean recipe that has been posted on my blog. The previous two recipes were completely vegetarian which is how I usually prefer my green bean stew. Since I like change every once in a while, one day, I decided to make green bean stew with chicken. I will also make the beef version another time. All three versions are common in Turkish cuisine.
The green bean stew turned out amazing; we could not have enough of it. Therefore, I decided to post it on my blog and share it with you all.
This can be served hot with rice or bulgur pilaf or just with bread.
1 ½ lb green beans
2 large tomatoes or 4 medium tomatoes (peeled and diced)
1 small onion (chopped)
2 cloves garlic (chopped)
2 chicken breasts with bone in cut in large pieces or 1 lb chicken wings
¼ cup olive oil
4 tsp salt
½ green pepper (bell pepper or cubanelle pepper) (sliced)
2 tbsp tomato paste
2 tbsp red pepper paste
½ tsp coarse black pepper
3 cups water
Cut the ends of each green bean and slice in the middle without cutting through the end. The beans will split in two and stay attached at the bottom. Take the split beans that are attached at the bottom and cut diagonally around 1 ½ inch long. If you are in a hurry, cut the beans diagonally without slicing in the middle. When the beans are split in half, all the wonderful juices go inside them which will produce a delicious flavor.
Heat olive oil on medium heat. Add the chicken and cook 3-4 minutes on each side. Sprinkle half of the salt on the chicken. Add the onion and garlic and sauté until the onions are transparent. Put the green beans with the rest of the ingredients in the pot and sauté for 3-4 minutes. Add the green pepper and tomatoes to the pot. Dissolve the red pepper and tomato paste in water. Add to the pot. Stir. Throw in the rest of the salt and freshly ground black pepper.
Cook on medium heat for about 30-40 minutes. Then, lower heat and cook for another 30-40 minutes until the beans are soft. Serve warm with rice or bulgur pilaf.