Easy One-Pot Vegan Green Beans and Potatoes
This Vegan Green Beans and Potatoes Stew is a cozy one-pot dinner with tender potatoes, green beans, and a savory tomato-garlic sauce. It’s simple, comforting, and made with everyday ingredients.
If potatoes are one of your favorite ingredients, be sure to explore our growing collection of Potato Recipes for even more homemade meal ideas.
What I like most about this stew is how satisfying it feels without being complicated. The potatoes make it hearty, the green beans keep it fresh, and the tomato-garlic sauce brings everything together into a simple weeknight meal.
Why You’ll Love This Recipe
This green beans and potatoes stew is simple, hearty, and very easy to make in one pot. The potatoes soften into the tomato sauce while the green beans stay tender, giving the whole dish a cozy, satisfying texture.
It also uses basic ingredients and very little hands-on prep. Once everything is in the pot, most of the work is just letting the vegetables simmer until tender and full of flavor.
If one pan dinners are your thing, you’ll find plenty more easy ideas in my one pan dinner recipes collection.
What You’ll Need
This stew comes together with simple vegetables, pantry seasonings, and a tomato-based sauce. Each ingredient has a clear job, so the flavor stays rich without making the recipe complicated.
- Green beans: Fresh or frozen both work well. Fresh beans hold their texture a little better, while frozen beans are convenient and cook quickly.
- Potatoes: Yukon Gold or another all-purpose potato works especially well because it becomes tender without falling apart too quickly.
- Bell pepper: Adds a little sweetness and color to the stew.
- Onion and garlic: Build the savory base of the tomato sauce.
- Tomato puree: Gives the stew its rich tomato flavor and helps create the sauce.
- Olive oil: Used for cooking the potatoes and vegetables and adds richness to the finished dish.
- Thyme, paprika, salt, and black pepper: Simple seasonings that add warmth and depth.
- Soy sauce: Adds extra savory depth to the tomato sauce.
Exact ingredient amounts and full instructions are in the recipe card below.
Inspired by Greek Lathera
This green beans and potatoes stew takes inspiration from Greek-style lathera, where vegetables are gently cooked with olive oil, tomatoes, and herbs until tender and deeply flavorful. It’s a simple style of cooking that works especially well with green beans and potatoes.
How to Make Green Beans and Potatoes Stew
This one-pot stew comes together in a few simple stages: start the potatoes first, add the vegetables and seasonings, then simmer everything in the tomato sauce until tender.
Prep the vegetables. Peel and dice the potatoes, trim the green beans, and chop the onion, garlic, and bell pepper. Keeping the pieces fairly even helps everything cook at a similar rate.
Start with the potatoes. Heat the olive oil in a large pot or deep skillet over medium heat. Add the potatoes and cook for about 8 to 10 minutes, stirring occasionally, until they begin to soften and pick up a little golden color around the edges.
Add the vegetables and seasonings. Stir in the green beans, bell pepper, onion, and garlic. Add the salt, black pepper, thyme, and paprika, then cook for 7 to 8 minutes, stirring occasionally, until the vegetables begin to soften and the seasonings become fragrant.
Add the tomato sauce. Pour in the tomato puree, soy sauce, and water, then stir well to combine. Bring everything to a gentle simmer so the sauce starts to coat the potatoes and green beans.
Simmer until tender. Cover the pot and cook for about 20 to 25 minutes, until the potatoes are fork-tender, the green beans are soft, and the tomato sauce has thickened slightly.
Finish and serve. Remove the pot from the heat, sprinkle with fresh parsley, and let the stew rest for about 10 minutes before serving. This gives the sauce a little time to settle and thicken around the potatoes and green beans.
Need more easy weeknight ideas? Browse my full collection of Dinner Recipes for cozy, simple meals.
Pro Tips
Adjust the consistency at the end. If the sauce is thinner than you like, simmer uncovered for a few extra minutes before serving.
Give the potatoes a head start. Cooking them for 8 to 10 minutes before adding the green beans helps them become tender at the same time as the rest of the stew.
Fresh or frozen green beans both work. Fresh beans hold their texture a little better, while frozen beans are a convenient option and can go straight into the pot.
Keep the simmer gentle. Once the tomato sauce is added, cook the stew over moderate heat so the potatoes soften without breaking apart.
Don’t rush the resting time. Letting the finished stew sit for about 10 minutes gives the sauce time to thicken slightly and settle around the vegetables.
Variations and Substitutions
Try different herbs. Fresh parsley is simple and classic, while dill gives the stew a slightly brighter, more Mediterranean flavor.
Skip the potatoes. Leave them out for a lighter version and serve the green beans as a side dish instead of a main meal.
Add beans for extra heartiness. Chickpeas or white beans can be stirred in during the simmering step for a more substantial stew.
Add a little heat. A pinch of red pepper flakes or a small splash of hot sauce works well if you like a spicier tomato sauce.
Storage and Reheating
Store leftover green beans and potatoes stew in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after the stew has had time to sit.
Reheat gently on the stovetop over low heat or in the microwave until warmed through. If the sauce has thickened too much, add a small splash of water and stir before serving.
What to Serve with Green Beans and Potatoes Stew
This stew is hearty enough to serve on its own, but a simple side makes it even better. I especially like it with a slice of homemade bread for soaking up the tomato sauce.
You can also serve it with fluffy rice, warm pita, or a simple green salad if you want to round out the meal.nean flavor, the kind of meal that feels comforting without being heavy.
Frequently Asked Questions
Can I make green beans and potatoes stew ahead of time?
Yes. This stew is a great make-ahead meal because the flavors deepen as it sits. Store it in the refrigerator and reheat gently before serving.
Can I use frozen green beans?
Yes. Frozen green beans work well and can be added directly to the pot. They may soften a little faster than fresh green beans, so check the stew toward the end of cooking.
Can I freeze green beans and potatoes stew?
Yes, but the potatoes may become a little softer after thawing. Let the stew cool completely, freeze it in an airtight container, then thaw overnight in the refrigerator before reheating.
Vegan Green Beans and Potatoes Stew
Ingredients
- 7 potatoes peeled and diced
- 1 lb. (450 g) green beans, trimmed
- 1 bell pepper chopped
- 1 onion chopped
- 5 garlic cloves minced
- 5 tbsp. olive oil
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 tbsp. soy sauce
- 1 cup tomato puree
- 1 cup water
- Fresh parsley chopped, for serving
Instructions
- Peel and dice the potatoes, trim the green beans, and chop the bell pepper, onion, and garlic.
- Heat the olive oil in a large pot or deep skillet over medium heat. Add the potatoes and cook for 8 to 10 minutes, stirring occasionally, until they begin to soften and become lightly golden around the edges.
- Add the green beans, bell pepper, onion, and garlic. Season with the thyme, salt, and black pepper. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Pour in the tomato puree, soy sauce, and water. Stir well and bring everything to a gentle simmer.
- Cover and simmer for 20 to 25 minutes, until the potatoes are fork-tender, the green beans are soft, and the tomato sauce has thickened slightly.
- Remove the pot from the heat and sprinkle with fresh parsley. Let the stew rest for about 10 minutes before serving so the sauce can settle and thicken slightly.
Notes
