Green Bean Stew with Roasted Chicken

Green Bean Stew (no chicken)One of my favorite dishes is beans slowly cooked in tomato sauce and spices served with a scoop of brown rice and tender lettuces dressed in lemon juice and olive oil.  This particular recipe is adapted from  Turmeric & Saffrons Khoresh-e-Loobia Sabz – Persian Green Bean Stew with Chicken.  It’s very satisfying and leftovers are perfect for a work lunch.

Green Bean Stew with Chicken

Spices for Green Bean StewMy interest in Persian cuisine first developed when I came across a recipe for Jeweled Rice, a beautiful dish that includes ingredients such as cinnamon, cumin and turmeric, spices I love to cook with.  I also found another fantastic Persian rice recipe from Shanna at Curls and Carrots.  I’ve made Tah Dig many times now and it’s one of my favorite ways to prepare basmati rice.

Green Bean Stew IngredientsWith a very short list of ingredients, this green bean stew is delicious with or without chicken.  I found that using the tender meat from a good, supermarket roasted chicken works so well I now use it instead of cooking my own chicken.

Green Bean Stew

Green Bean Stew with Roasted Chicken

Adapted from Turmeric & Saffron blog

Serves 6


1 pound green beans, washed, trimmed and cut into 1 1/2 inch pieces

1 tablespoon olive oil

1 cup finely chopped onion

3 small garlic cloves, minced

1/2 teaspoon turmeric

1/4 teaspoon ground cumin

1/4 teaspoon cinnamon

1/4 teaspoon red pepper flakes

1 cup chopped tomato, peeled and seeded

1 1/4 cup tomato sauce

1 1/2 teaspoons kosher salt

freshly ground black pepper

2 cups rotisserie chicken breast, torn into large pieces

2 tablespoons fresh lime juice


Trim the green beans, rinse in a colander and set aside.

Heat 1 tablespoon of olive oil in a large saucepan over medium heat.  Add onion and sauté until soft and golden, about 6 minutes.  Add minced garlic and sauté for another minute.

Add the turmeric, cumin, cinnamon and pepper flakes.  Coat the onion mixture with the spices.  Add the green beans, chopped tomato, tomato sauce, and enough water to just cover the beans.  Add the salt and a few grinds of pepper.  Stir to combine all of the ingredients.  Cover the pan and simmer the beans for about 40 minutes, or until the beans are very tender.  Add the chicken to the pan and stir gently to combine.  Once the chicken is warm, taste and season with more salt and pepper if needed.  Stir in lime juice and serve.

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6 Responses to Green Bean Stew with Roasted Chicken

  1. Kiyo, Beautiful photos and flavorful, balanced recipe. I like the Turmeric and Saffron blog, too. This is one of my very favorite Persian stews. However, I have only made it with organic, lean stew beef or lamb – this requires a much longer simmer time to yield tender meat – chicken sounds like a great way to go. You know, I have everything I need to make your delicious Khoresht, even the roast chicken! You have given me dinner inspiration for a cold and windy day. Thank you for sharing and reminding me of an old favorite. Warm wishes, Shanna

    • Kiyo says:

      I would like to make this green bean stew with slow, simmered, beef too. I’m thinking of making the beef in the pressure cooker then adding it to the green beans. Quick and scrumptious! Thank you Shanna.

      • The pressure cooker would be FANTASTIC way to go for tender beef, Kiyo. Also, you can simmer beef, cut into small cubes, or lamb, in the the onion/tomato/water or stock mixture for a couple of hours and add the beans at the end. Then it is a one pot meal. I bet you could even leave the beef mixture in a CROCKPOT (Oh, my!) all day and add the beans when you get home from work. This dish is also very good with eggplant. Have a great weekend! Beautiful post, as always. Best, Shanna

        • Kiyo says:

          Thank you Shanna for the recipe tips! I don’t have a slow cooker (no room for any more small appliances!) but a pressure cooker should work!

  2. Kiyo, I made this last night for dinner, along with your Persian rice with crunchy Tah Dig. I love how you adapted the recipe. The spices are perfect and there is just the right amount of tomato flavor. Also, this is perfect for two – and leftovers for lunch the next day. I am so happy I tried a chicken khoresht. Greg is at the hospital on three, straight 24-hour calls. He popped in for dinner at around 9 PM. Your version of Khoresht Lubia Sabhz quite possibly made his weekend. Best, Shanna

  3. Kiyo says:

    Hi Shanna! So glad you enjoyed the Khorseht Lubia Sabhz. I love green beans. Thank you once again for sharing your Tah Dig recipe. I am sold on it! Tah Dig is one of the most beautiful rice dishes I know of, and it is utterly delicious.

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