Prawn and green bean stew
- July 2023
- Hands-on time 15 min, Simmering time 35 min
Inspired by the two Greek dishes prawn saganaki (prawns baked in spicy tomato sauce) and fasolakia (a slow-cooked green bean stew), this dish is ripe for a summer evening. While it’s delicious eaten straightaway, any leftovers served cold the next day are fantastic, so feel free to double up on quantities.
Just wait until you try our prawn saganaki too.
- 25g (4.4g saturated)
- 33g (12g sugars)
- 50ml extra-virgin olive oil
- 1 red onion, finely sliced
- 5 garlic cloves, finely sliced
- 1 tsp dried oregano
- 100g green beans, trimmed and halved
- 250g new potatoes, sliced
- 400g tin chopped tomatoes
- Finely grated zest and juice ½ lemon
- 150g raw king prawns
- Bunch dill, chopped
- Crusty bread to serve (optional)
- Heat the oil in a heavy-based saucepan over a low-medium heat, then add the sliced onions and garlic. Cook for 5 minutes until soft, then add the oregano, green beans, new potatoes and tomatoes. Rinse out the tin with 200ml water, add that too, then simmer for 30 minutes or until the sauce has reduced and the potatoes are cooked through.
- Taste and season with salt, pepper and lemon zest and juice, then nestle the prawns into the top of the stew. Cover with a lid and cook for a further 5 minutes. Finish with the chopped dill and serve warm or at room temperature with crusty bread (if you like).
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