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Green beans in tomato salsa

Servings 4

My Greek Mediterranean green bean stew cooked in tomato salsa/sofrito and fresh herbs. So tasty and such an easy way to get your 5 serves of veg!


You can cook any veggies in sofrito e.g cauliflower, peas, eggplant. You can also add a can of drained butter beans for extra protein for a vegan meal.


  • 500 grams fresh string beans (cut both ends and remove “string”)
  • 1 carrot (sliced)
  • 1 zucchini (sliced into chunks)
  • 3 potatoes (cut into chunks)
  • Sofrito sauce
  • 1 onion (diced)
  • 3 garlic cloves (crushed)
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped mint
  • 1 red capsicum (diced)
  • 400 grams pasta sauce
  • 300 grams tomato salsa
  • 2 masses stock cubes
  • 1/4 cup extra virgin olive oil
  • 2 cups water
  • Salt & Pepper
  1. Saute onion and garlic in oil in a large wok.
  2. Add capsicum and cook until soft, then add tomato and herbs.
  3. Simmer for 5 min then add water and stock cubes.
  4. Add all the veggies and toss through the sauce.
  5. Simmer for about 1 hour with lid on or until veggies are cooked. You may need to add more water if too dry.

    Serve with a protein e.g  cheese or eggs or fish/meat/chicken.