Green Bean Stew

Serves 2


1 onion, chopped
olive oil for frying
± 200g green beans, chopped (width-wise)
1 teaspoon chopped garlic
½ teaspoon dried chilli
3 small potatoes, skinned and diced
1.5 cups vegetable stock (I prefer Ina Paarman’s delicious dried stock)
± 200g tomatoes, peeled and diced
Black pepper (lots!)

Fry’s Vegetarian Strips
(Prepare a couple of strips as indicated on the packaging by frying (covered) in oil, and adding some soya sauce toward the end of the process. Serve on top of stew as a protein equivalent)


  1. Fry the chopped onion in olive oil over medium heat until soft and golden.
  2. Add the garlic and chilli and fry for 3 minutes.
  3. Add the potatoes and vegetable stock and boil covered for 10 minutes.
  4. Add the tomatoes and some sugar, and boil for a further 10 minutes.
  5. Next add the green beans on top, and lots of freshly milled black pepper and salt to taste. Cover and simmer for 15-20 minutes, until the potatoes and beans are soft.
  6. Serve with rice, steamed gem squash and chutney on the side.

Delicious comfort food in winter months! A vegetarian take on a traditional Afrikaans dish.


2 Comments Add yours

  1. Bibi says:

    cool, ek mis boontjiestew vandat ek ‘n vegetarian geword het.

    1. Ek het ook dit baie gemis, in fact al die Kaapse stews… My ma was wel so oulik om op skool al vir my replacements van als uit te dink: groenboontjie-, tamatie-, waterblommetjiebredie… As jy kans kry om die te maak (veral lekker in die winter) laat weet asb. wat jy dink! Tips for improvement are always welcomed!

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