This green bean stew with pork and potatoes is a slow cooker meal that only takes 20 minutes to prepare! It’s a hearty and delicious meal you will love.
This is a super-fast and tasty way to get two servings of veggies per bowlful and satisfy the hungry meat eater. The green beans are cooked to perfection and the meat is tender and full of flavor.
Slow Cooking is the Key to a Wonderful Green Bean Stew
I once met an Iraqi restaurant owner who told me that in Iraq, most dishes aren’t considered done until they have been stewing for at least 4 hours. These days, I don’t know anyone who has four hours to cook. This is where the crockpot comes in.
Spend 20 minutes in the morning prepping dinner, throw it into your slow cooker, set the timer and you’re good to go. I love coming home to the smell of a home-cooked Mediterranean meal that has been stewing all day long. You can check out 7 of our favorite Crockpot recipes.
This recipe works really well for the person who is a meat and potato eater who wants to gradually head towards eating Mediterranean. I would serve this with a Greek salad and some nice crusty whole grain bread.
The stew will last close to a week in the refrigerator so you can have it for dinner one night and then for a couple of lunches. I also have frozen the stew in Ziplock bags and when I am ready to defrost, I just put the bag in a bowl of warm water. Take the stew out of the bag, put it in a pot and heat it up on the stove. It usually takes me about 10 minutes to defrost, heat and have ready for lunch or dinner.
Other Ways to Prepare Green Bean Stew?
We’ve adapted this slow cooker Mediterranean Diet recipe for the Instant Pot. While the slow cooker version needs about 6 hours to become a wonderful stew, you can make it in only 30 minutes with the Instant Pot. The amazing thing is that it tastes like its been cooking all day. If you have an Instant Pot, check out the recipe here.
All in all, I think you will enjoy this traditional recipe from the Island of Crete. Kali Orexi (Bon Appetit in Greek)
Koula Barydakis was born into a long tradition of eating and living Mediterranean on the Greek island of Crete. She is a chef who has worked in many of the top restaurants in Crete and in Greek Town in Toronto, Canada. Koula is the co-author of “Foods of Crete, Traditional Recipes of the Healthiest People in the World” and is currently completing her second cookbook. Koula teaches cooking classes to tourists in Crete and has been hired to teach classes in other countries as well.