Yellow bean stew with dill and tomatoes

I can't tell you how many times I've taken the bag of yellow beans out of the freezer, left it on the table, and got distracted with something else. It just sits there, and I walk around it all day until hunger strikes, and I say: okay, today I'm really making this dish. Every time, at first I used to get annoyed that I forgot to take it out in time or it thawed too much, but now I’m not stressed anymore; I’m just glad I had the inspiration to freeze boiled beans at the end of summer. I know it doesn’t sound very impressive, but after making this combination of yellow beans with tomatoes and dill about three or four times, you really don’t need anything fancy alongside it. I once messed up the first batch because I added too much water and it wasn’t right, but then I figured out how it should be, how much salt to use, and how long to cook the tomatoes. It doesn’t turn out the same every time, I admit, it depends on the beans, the peppers, and if you forget to add dill at the end, it definitely won’t have that good taste that reminds you of childhood.

If you’re wondering about the time: it takes about 30-40 minutes in total, longer if you move slowly or chat in the kitchen, but the actual cooking doesn’t take much effort. Portions? Three adults can easily eat it, four if there’s some meat on the side; on fasting days, I’ve eaten almost the whole thing by myself and didn’t stop until the last spoonful. It’s not complicated; the skill level is “you know how to chop an onion and turn on the stove, you’re good to go.”

I keep making it because it satisfies my hunger when I run out of ideas, but also because in summer I freeze a bunch of string beans. You know how it is, in winter you don’t really crave many vegetables, but this dish works in any season and doesn’t keep you in the kitchen for too long. Plus, if you have canned tomatoes with peppers, you’ve already done half the work in the fall. When I’m not in the mood, I improvise. When I have guests, I improvise even more; sometimes I add some smoked meat or whatever I find in the fridge, but it’s good even on its own. I don’t know, there’s something about it that appeals to everyone; I think it’s the fresh dill at the end or the texture of the beans, I can’t explain it clearly.

1. I let the bag of beans thaw; I never force it with hot water, it’s pointless, and not in the microwave either. I leave it on the table and go about my business. When it’s ready to use, you can see it; there are no ice chunks among the beans.

2. In a large pot, I add about two to three tablespoons of oil. I admit, sometimes I put more, sometimes less, but the important thing is to have enough to sauté the onion, not to let it float in oil. I chop two large onions as finely as possible; if I feel like it, I add three smaller ones, depending on how sweet I want it to turn out. I put them in the hot oil with a pinch of salt and stir constantly to prevent them from sticking. If you’re in a hurry and turn up the heat, you risk burning them, and then it won’t taste good. So, slowly and patiently, let the onions become translucent, not yellow or burnt, just a little clear.

3. When the onions are “melted,” I add the tomato and pepper mixture. I have jars made in the fall; I’m proud of them, but if you don’t have any, canned tomatoes work too, just make sure they’re not too sour. I usually add about a full cup, maybe a little more if I want the dish to be more “saucy.” I let them boil for about 10 minutes, uncovered, so the sauce thickens better. If you see it reducing too much, add a little water.

4. I add the thawed beans to the sauce. This is the part I enjoy the most because I can already smell the aroma of real food, not just sautéed onions. I mix gently so as not to break the beans and pour in about half a cup of water to give it something to cook in. If your beans are too firm (it’s happened to me, they can stay crunchy from the freezer), let them cook longer; if they’re soft, keep them for 10-15 minutes, no more. Salt and pepper to taste. Taste occasionally since sometimes the canned tomatoes already have salt, and you might not need to add too much.

5. When everything is cooked, I reduce the liquid until it’s thicker, not soupy. At the end, I take the pot off the heat and finely chop a bunch of fresh dill. I don’t use frozen dill; if I have fresh, it’s perfect. I mix well, let it cool for five minutes, and it’s done.

A tip: if the dish seems too sour, you can add half a teaspoon of sugar to the tomato sauce. I don’t do this often, just when I end up with overly acidic tomatoes, but it solves the problem. And don’t skimp on the dill; without it, it’s just not the same.

If you want a more “serious” version, you can add meat – I sometimes throw in some fried sausages or pieces of smoked meat at the beginning with the onions, so they soak up the flavor in the oil. It also works with chicken breast, but I’m not crazy about it here. You can serve it with a simple cabbage salad or pickles. Or with polenta on the side if you really want a hearty meal. If you feel like something else on the side, make some roasted potatoes or a tomato and onion salad. Some people even put a fried egg on top; I won’t say no, but it seems like too much to me.

If you have leftovers, you can store them in the fridge without worry; they last 2-3 days. Don’t put the lid on while it’s hot, as water will gather on the edges and you’ll get an unwanted fridge smell. To reheat, I prefer a pan with a splash of water or the microwave with a plate on top. It won’t taste as good as fresh, but it’s not a bother if you’re really hungry.

A kind of “relative” to this recipe is green bean stew with garlic or parsley instead of dill, or zucchini stew made in the same way. If you want a complete menu, start with a simple soup (tomato soup, vegetable soup) as a first course and a salad on the side. To drink, a glass of semi-dry white wine goes well, or even a cold beer if you want something refreshing.

I’ve tried a few variations: with fresh peppers in the fall, added with the onions, for those who want more texture. I’ve also made it without onions, but it doesn’t have the full flavor. If you want to make it without oil, you can steam the onions or even cook them in water, but honestly, it doesn’t turn out the same. Some people add grated carrots when sautéing, but I’m not a fan; it seems too sweet. It also works with parsley if you don’t have dill (it doesn’t have the same taste, but it’s not to be dismissed).

This dish goes best with some homemade pickles – cucumbers, green tomatoes, or, if it’s summer, a tomato and onion salad. I’ve also tried it with garlic sauce if you’re having some meat on the side; otherwise, it’s too much garlic for my taste. I won’t give up on bread, but it also goes well with polenta. I’ve eaten it cold, straight from the fridge; it’s surprisingly good, but warm is still my favorite.

Questions I’ve been asked or had myself at the beginning:

1. What kind of yellow beans should I use? If you can find string beans, they’re perfect. Wider pods work too, but they should be young, without strings. I’ve made the mistake of using older beans, and they were like string, hard to chew.

2. If I don’t have canned tomatoes with peppers, what do I do? You can use canned diced tomatoes and add a fresh pepper to sauté with the onions. Or dilute tomato paste with water and a bit of sugar. It’s not exactly the same, but it’s not the end of the world.

3. Can I make the recipe without onions? You can if you don’t like them or have an intolerance, but the flavor won’t be as rounded, so to speak. Maybe with a bit of leek or garlic, but it still won’t yield the same result.

4. Can this dish be frozen once cooked? Yes, you can put it in a container and freeze it, but when thawing, it needs to be gently reheated; otherwise, the beans will “break apart.” Personally, I prefer to freeze just the beans and cook the sauce fresh.

5. How can I make it more filling? You can add smoked pork, sausages, chicken breast, or even some hard-boiled eggs on top. Or eat it with fresh bread or polenta.

6. Can the dill be replaced? If you don’t have or don’t like dill, you can use parsley, but I say at least once, try it with fresh dill; it’s a different story.

Nutritional values: it’s hard to say exactly, but the dish is quite “friendly.” 100g of yellow beans has about 30-35 calories, the tomato sauce adds about 20-25, the onion another 20, and the oil adds significantly if you use too much, so for a generous serving (300-400g), it should be around 180-220 calories. Plenty of carbs, but also fiber, almost no fats if you don’t overdo it with the oil, and zero cholesterol. There are few proteins, not exactly athlete food, but perfect for fasting days or a light lunch. If you add meat, it completely changes the story, of course. What I like is that it’s low in calories, yet you feel like you’ve eaten something substantial. Plus, it’s packed with vitamins, C and K from the beans and tomatoes, and some minerals from the onion and greens. It’s not a drastic diet food, but it won’t hurt your figure.

How to store: after it cools down, I put it in a container with a lid in the fridge. It keeps well for 2-3 days, even 4 sometimes if it doesn’t have meat in it. When reheating, I prefer to add a little water to prevent sticking, especially in a pan; in the microwave, it’s easier, but the greens might get “softened.” I don’t recommend keeping it directly on the heat, as it sticks if there’s too little liquid left.

What I use and why:

String yellow beans (approx. 500g) – for their light texture and sweet taste, plus they cook quickly if already boiled and frozen
Large yellow onion (2 pieces) – for sweetness and body in the sauce, so the dish isn’t bitter
Tomato and pepper mixture (about 250 ml) – adds color, flavor, and thickens the sauce; the pepper adds a bit of extra aroma
Oil (2-3 tablespoons, max. 50 ml) – to sauté the onion and a little for shine on the plate
Salt – brings out the sweetness of the onion and helps intensify the overall flavor
Ground black pepper – for a little warmth and accent at the end
Fresh dill (one bunch) – makes all the difference; don’t leave the recipe without it, at least try it once
Water (50-100 ml) – only if needed, to prevent sticking and to thicken the sauce at the end

We take the bag of beans out of the freezer and let it thaw while we attend to other tasks. When we decide to prepare the meal, the beans are already thawed. We chop the onion finely and sauté it until it becomes translucent in the well-heated oil, adding a pinch of salt while sautéing the onion. We add the tomatoes and let them cook for about 10 minutes, then we put in the beans and 1/2 cup of water and let it boil for 20 minutes. Finally, we adjust the salt and pepper and add the dill.

For those who are sinful, like me, we enhance it with something like meat...

 Ingredients: approximately 500 g of yellow string beans (frozen, cooked) approximately 250 ml of a mixture of tomatoes with peppers (made in autumn) 2 larger spring onions 1 bunch of dill salt pepper oil for sautéing the onion approximately 50 ml

 Tags:  bean pods