This hearty Lebanese Green Bean Stew combines tender chicken, vibrant tomatoes, and aromatic spices for a flavorful one-pot meal.
Packed with lean protein, fiber-rich green beans, and heart-healthy olive oil, it’s both nutritious and satisfying.
Quick to prepare and perfect for everyday dinners or meal prep, this stew delivers bold flavors while staying light on saturated fat and carbs.
Lebanese Green Bean Stew
Equipment
- 1 Heavy-Bottomed Skillet
- 1 Cutting board
- 1 knife
- 1 Measuring Cup
- 1 Wooden Spoon
Ingredients
- 2 tablespoons olive oil
- ¼ cup fresh cilantro chopped (plus extra for garnish)
- 4 garlic cloves minced
- ¼ teaspoon crushed red pepper
- 6 ounces tomato paste
- 2 15-ounce cans diced tomatoes
- 4 cups water
- 20 ounces frozen short-cut green beans
- 1 pound chicken breast
- 2 bay leaves
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon 7 Spice Middle Eastern spice blend
Instructions
- Heat the Olive Oil and Aromatics: Place a heavy-bottomed skillet over medium heat and pour in 2 tablespoons of olive oil. Allow the oil to warm for 30 seconds to release its natural fragrance. Add the chopped cilantro, minced garlic, and crushed red pepper. Stir constantly for about 1 minute, until the garlic turns golden and the herbs release their aroma. This step forms the flavorful base of the stew.
- Incorporate the Tomato Paste: Add 6 ounces of tomato paste to the skillet with the aromatics. Use a wooden spoon to thoroughly mix the paste with the garlic, cilantro, and red pepper. Cook this mixture for 1–2 minutes, stirring continuously, until it thickens slightly and its natural sweetness emerges. This helps deepen the overall flavor of the stew.
- Build the Tomato Broth: Pour in 2 cans (15 ounces each) of diced tomatoes along with 4 cups of water. Stir well to combine all ingredients, ensuring a smooth, even tomato broth. Reduce the heat slightly to avoid splattering. Let the mixture simmer gently for 2–3 minutes, allowing the flavors to meld. This broth will later infuse the green beans and chicken with rich, savory notes.
- Add the Green Beans, Chicken, and Bay Leaves: Gently add 20 ounces of frozen short-cut green beans to the tomato broth, spreading them evenly across the skillet. Nestle 1 pound of raw chicken breast into the broth, ensuring it is partially submerged for even cooking. Toss in 2 bay leaves. Season the mixture with 1½ teaspoons salt, ½ teaspoon black pepper, and 1 teaspoon of 7 Spice, distributing the spices evenly.
- Cover and Simmer Until Chicken is Cooked: Reduce the heat to low and cover the skillet with a tight-fitting lid. Let the stew simmer for approximately 20 minutes, checking occasionally to ensure a gentle simmer. The chicken should reach an internal temperature of 165°F (75°C) and the green beans should become tender yet slightly firm.
- Shred the Chicken: Remove the bay leaves and set them aside. Lift the chicken breasts out of the broth and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces, being careful to preserve its moisture. Shredding the chicken allows it to absorb more flavor from the tomato broth when returned to the skillet.
- Combine Shredded Chicken and Simmer: Return the shredded chicken to the skillet, mixing it thoroughly with the tomato and green bean mixture. Allow the stew to simmer uncovered for an additional 20 minutes. This helps the broth thicken slightly and allows the flavors of the garlic, tomato, and spices to fully integrate. Stir occasionally to prevent sticking or burning at the bottom.
- Adjust Seasoning and Garnish: Taste the stew and adjust salt or pepper if needed. Sprinkle additional fresh cilantro on top for a burst of color and freshness. This final touch adds brightness and enhances the aromatic profile of the dish.
- Serve and Enjoy: Serve the Lebanese Green Bean Stew hot, either over traditional Lebanese rice pilaf or on its own for a low-carb option. Pair it with warm bread if desired. Each serving delivers a satisfying combination of lean protein, fiber, and vibrant, aromatic flavors that make this dish a standout weeknight meal.
Notes
- Use fresh cilantro for maximum flavor, but dried can work in a pinch.
- Frozen green beans are convenient and maintain their texture, but fresh green beans can be substituted if preferred.
- 7 Spice is a traditional Middle Eastern blend; if unavailable, a mix of cinnamon, allspice, black pepper, and nutmeg works well.
- For extra richness, drizzle a little olive oil over the stew just before serving.
- Cooking times may vary slightly depending on the thickness of the chicken breasts; always ensure they reach 165°F internally.
Chef’s Secrets For Flavorful Stew
The key to this Lebanese Green Bean Stew lies in layering flavors.
Start by gently frying the garlic and cilantro in olive oil; this releases essential oils and aromas that form the base.
Cooking the tomato paste briefly before adding diced tomatoes develops a deeper, slightly sweet flavor.
Using a good-quality 7 Spice blend elevates the dish and gives it an authentic Middle Eastern essence.
Shredding the chicken after partial cooking allows it to soak up the tomato broth fully, ensuring every bite is tender and flavorful.
Finally, letting the stew simmer uncovered in the last stage concentrates the flavors and creates a rich, comforting sauce.
Serving Suggestions For Meal Enjoyment
This stew pairs beautifully with fluffy Lebanese rice pilaf, which absorbs the savory tomato broth perfectly.
For a lighter option, serve it over cauliflower rice or enjoy it on its own. Add a side of warm pita or crusty bread for dipping.
A simple salad of cucumbers, tomatoes, and lemon juice complements the stew’s warm spices, balancing the meal with freshness.
Garnishing with extra cilantro or a squeeze of lemon before serving enhances both flavor and visual appeal, making the dish vibrant and inviting.
Storage Tips For Freshness Longevity
Store any leftover stew in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stovetop over low heat to prevent the chicken from drying out, or microwave in short intervals, stirring in between.
For longer storage, freeze portions in freezer-safe containers for up to 2 months.
Thaw overnight in the refrigerator before reheating. Avoid reheating repeatedly as this can compromise the texture of the green beans and chicken.
This stew also freezes well in individual portions, making it ideal for meal prep or quick weeknight dinners.
Frequently Asked Questions
1. Can I use other vegetables?
Yes! You can add carrots, bell peppers, or zucchini for extra color and nutrition. Add firmer vegetables early in cooking and softer vegetables later to maintain texture.
2. Can I make this stew vegetarian or vegan?
Absolutely. Replace chicken with chickpeas, tofu, or tempeh, and use vegetable broth instead of water for a rich, plant-based version.
3. How can I thicken the stew?
Simmer uncovered for longer to reduce excess liquid, or mash some green beans slightly into the broth. Adding a small amount of tomato paste can also help thicken the sauce.
4. What is 7 Spice, and can I substitute it?
7 Spice is a Middle Eastern blend usually containing cinnamon, allspice, cloves, black pepper, nutmeg, and coriander. If unavailable, you can make a mix using these spices in small amounts to approximate the flavor.
5. Can I prep this ahead of time?
Yes! You can chop ingredients and measure spices ahead of time. The stew can also be fully cooked a day in advance—the flavors often improve after sitting overnight. Reheat gently before serving.
