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Portuguese-Style Green Beans Stewed with Vegetables

A delicious veggie dish that's perfect for a light dinner!

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Green beans stewed with vegetables in Portuguese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 2 g
Fats 30 % 3 g
Carbohydrates 50 % 5 g
59 kcal
GI: 83 / 0 / 17

Cooking method

Cooking time: 40 min

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  • In Portugal, vegetables are a much-loved side dish—green beans especially. They're boiled, fried, and served as both cold and hot appetizers or tossed into salads. As the story goes, during the 1807 siege by Napoleon's troops the people of Lisbon staved off hunger by growing vegetables, mainly beans and cabbage, and the love of vegetable dishes has stuck around ever since. Let's make these Portuguese-style green beans. If you're using fresh pods, trim them and snap off any tough ends; frozen beans need no prep at all. Slice the onions into rings. To peel the tomatoes, score a shallow X on top of each, set them all in a bowl, and pour boiling water over them—then slip off the skins and cut the tomatoes into cubes. Heat the olive oil and sauté all the vegetables, pour in a splash of hot water, season with salt and pepper, cover, and simmer for about 30 minutes. Stir the flour into a little water and add it to the vegetables. Turn off the heat, season with the vinegar, and scatter parsley over the top. You've got a great, quick side dish.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • String beans - 24  kcal/100g

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