Green Beans Stewed with Onions, Tomatoes and Dill

Posted September 28, 2013 by admin
Posted in : Cuisines :
  • Recipe By :
    Donna Schwanke
  • Prep Time :
    15 min
  • Cook Time :
    20 min
  • Ready Time :
    35 min




  • 1 pound green beans
  • 8 small boiling onions
  • 2 tablespoons olive oil
  • 1 large garlic clove, sliced
  • 1 pinch cumin seed
  • salt
  • 2 large tomatoes seeded, chopped
  • 1 tablespoon fresh dill finely chopped
  • 1 tablespoon parsley, chopped
  • tomato juice or water


Choose beans that are bright and green as they will be less fibrous. A blend of green and yellow beans works well. Boiling onions about an inch and a half wide sliced into rings are good. The recipe calls for dill but basil or marjoram would work well too.


Top and tail the beans and slice into 1 1/2 inch lengths.  Peel and slice the onions.  Warm the olive oil, add the onion, garlic and cumin seeds.  Cook over a gentle heat for several minutes until the onions begin to soften.  Salt lightly then add the beans, cover them with the chopped tomatoes and herbs.  Add several tablespoon tomato juice or water, cover and cook over medium heat until the beans are tender, about 15 minutes.