Valencian-style Green Bean Stew

Ingredients

In this Valencian adaptation, we replace the kidney beans with green beans, as they are a staple in Valencian cuisine. The original Georgian dish is typically vegetarian, but we introduce smoky chorizo to add a depth of flavor and a touch of spiciness that is characteristic of Valencian cuisine. The spices used in the Valencian-style Green Bean Stew are also different, incorporating paprika and saffron to infuse the dish with the flavors of the Mediterranean. We alse have the original recipe for Mtsvane lobio, so you can check it out.

• 500g (1.1 lb) green beans, trimmed and halved 500g (1.1 lb) green beans, trimmed and halved
• 200g (7 oz) chorizo, sliced 200g (7 oz) chorizo, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 teaspoon paprika 1 teaspoon paprika
• A pinch of saffron threads A pinch of saffron threads
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 15g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat a drizzle of olive oil in a large pot over medium heat. Add the chorizo and cook until it releases its oils and turns slightly crispy. Remove the chorizo from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced red bell pepper to the pot and cook for a few minutes until it softens.
4. 4.
   Stir in the paprika and saffron threads, coating the vegetables with the spices.
5. 5.
   Add the canned diced tomatoes to the pot and bring the mixture to a simmer.
6. 6.
   Add the green beans to the pot and stir well to combine. Season with salt and pepper to taste.
7. 7.
   Cover the pot and let the stew simmer for about 20-25 minutes, or until the green beans are tender but still slightly crisp.
8. 8.
   Stir in the lemon zest and cooked chorizo. Cook for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   Serve the Valencian-style Green Bean Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chorizo — Choose a smoky and spicy chorizo for an authentic Valencian flavor. If you prefer a milder taste, opt for a sweet chorizo instead.

Tips & Tricks

• For a vegetarian version, omit the chorizo and add smoked paprika for a smoky flavor.
• Serve the Valencian-style Green Bean Stew with crusty bread to soak up the delicious sauce.
• Adjust the spiciness by adding more or less paprika and red pepper flakes according to your taste preference.
• Make a larger batch of the stew and freeze the leftovers for a quick and satisfying meal on busy days.
• Experiment with different herbs like thyme or oregano to add your own twist to the dish.

Serving advice

Serve the Valencian-style Green Bean Stew as a main course, accompanied by crusty bread and a fresh green salad. It is also delicious when served over steamed rice or with a side of roasted potatoes.

Presentation advice

Garnish the Valencian-style Green Bean Stew with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or on a large platter, allowing the vibrant colors of the green beans and red bell pepper to shine through.