Vegetables

Vegetable stew with green beans

Vegetable stew with green beans

Ingredients for Cooking Vegetable Stew with Green Beans

  1. Yellow pepper 1 piece
  2. Red pepper 1 piece
  3. Green pepper 1 piece
  4. Zucchini (young) 1-2 pieces (better than different varieties)
  5. 2 cloves of garlic
  6. Vegetable oil optional
  7. Salt to taste
  8. Ground black pepper to taste
  9. String beans (fresh or frozen) 300-400 grams
  10. Tomatoes 3 pieces
  • Main ingredients: Beans, Peppers, Zucchini, Tomato
  • Portion 3-4

Inventory:

Saucepan, kitchen knife, frying pan, spatula, cutting board.

Cooking:

Step 1: chop the peppers.


Rinse, dry, peel twigs and seeds, and then cut into medium-sized cubes. By the way, you can also use hot peppers if you want to add a burning aftertaste to your stew.

Step 2: fry the peppers.


Heat oil in a pan and toss peppers into it. Cook over medium heat for 2-3 minutesstirring occasionally.
After frying, remove the peppers from the heat and leave them aside for a while.

Step 3: chop the zucchini.


Take zucchini young, of different varieties, so that the stew from them would look bright on a plate. Rinse the vegetables and cut them into large cubes.

Step 4: fry the garlic.


Heat oil at the bottom of the pan to cook the stew and fry the peeled cloves of garlic in it. Not long so that the garlic does not begin to burn, literally about one to two minutes. Remove the garlic from the oil.

Step 5: fry the zucchini.


In garlic oil, add zucchini, salt, pepper and your favorite spices. Stir and fry 3 minutes.

Step 6: add the remaining vegetables to the zucchini.


Add to the slightly fried zucchini fried peppers, chopped green beans, diced tomatoes and hot water (you can chicken or vegetable broth) in such an amount to cover the vegetables. Leave everything to simmer for about 10 minutesso that most or even all of the liquid evaporates.

Step 7: serve the vegetable stew with green beans.


Serve hot stew with green beans with couscous, buckwheat, rice and other cereals. It turns out a very tasty, satisfying and aromatic dish. Great lunch, especially in the summer, when all the vegetables are their own, only from the garden, or bought at the local market.
Enjoy your meal!

Recipe Tips:

- If desired, add sour cream to the stew at the end of cooking.