A comforting and hearty stew made with broad string beans, potatoes, and aromatic spices.
35 minutes
A comforting and hearty stew made with broad string beans, potatoes, and aromatic spices.
Broad String Beans, ends snapped off, tough strings removed, cut into 3-inch pieces
0 lb
cups
Green Onion, thinly sliced
each
Scallions, thinly sliced
each
Fresh Ginger, thinly sliced
0.25 inches
Garlic Clove, thinly sliced
each
Star Anise Pod
each
Russet Potatoes, peeled and cut into ¾-inch chunks
0 oz
Unsalted Stock
cups
tablespoons
MSG
teaspoons
Five-Spice Powder
teaspoons
to taste
1. Prepare the Beans
Prepare the broad string beans by snapping off the ends and pulling away the tough strings, then cut them into 3-inch pieces. Heat the vegetable oil in a wok over medium-high heat. Add the beans and stir-fry them for about a minute, until they are blistered and a vibrant green color. Use a skimmer or spider to remove the beans from the wok and set them aside.
2. Cook the Aromatics
In the same wok, add the sliced green onion, ginger, garlic, and the star anise pod. Stir-fry these aromatics for 1-2 minutes until they are fragrant and the garlic is just beginning to turn golden. This step is crucial as it forms the flavor base for the stew.
3. Add Potatoes and Stock
Add the potato chunks to the wok and stir them to coat with the aromatic mixture. Pour in the unsalted stock or water, along with the soy sauce, MSG if you’re using it, and the five-spice powder. Return the stir-fried beans to the wok and stir everything together.
4. Simmer the Stew
Bring the mixture to a boil, then reduce the heat to low. Partially cover the wok and let the stew simmer gently for 15-20 minutes. This slow simmering allows the flavors to meld beautifully, and you'll know the stew is ready when the potatoes are tender and the beans are very soft.
5. Season and Serve
Taste the stew and season it with kosher salt to your liking. Transfer the stew to a large bowl and serve it hot. Enjoy your hearty and comforting bean and potato stew!
Use black beans and add corn, diced tomatoes, and green chilies. Season with cumin, chili powder, and a pinch of cayenne. Serve with cilantro and a squeeze of lime.
Swap in cannellini beans, add lacinato kale or spinach, and use rosemary and thyme for herbs. Finish with a drizzle of extra virgin olive oil and grated Parmesan cheese.
The type of bean you use can significantly alter the flavor and texture of the stew. If you typically use cannellini or navy beans, try swapping them for chickpeas, black beans, or even lentils for a different mouthfeel and taste.
Use chickpeas, add diced sweet potatoes instead of regular potatoes, and include spices like cumin, coriander, cinnamon, and a hint of harissa. Serve with a dollop of yogurt and fresh mint.
The herbs and spices are the backbone of your stew’s flavor profile. Instead of traditional thyme and bay leaves, try using smoked paprika for a Spanish twist, za'atar for Middle Eastern flair, or a pinch of garam masala for an Indian-inspired version. Fresh herbs like rosemary or sage can also offer a new dimension.
Start by sautéing a mirepoix (diced onions, carrots, and celery) in olive oil or a combination of butter and oil until they're soft and fragrant. Don’t rush this step; the caramelization adds depth.
Cook your stew low and slow to allow the flavors to meld together without breaking down the vegetables too much.
Choose fresh, firm potatoes and high-quality canned beans if you're not using dried beans. If using dried beans, remember to soak them overnight for optimal texture and reduced cooking time.
Mash some of the beans and potatoes against the side of the pot for a thicker, creamier stew without needing flour or cornstarch.
Waxy potatoes like Yukon Gold hold their shape better during long cooking times, which can prevent them from falling apart and thickening the stew.
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