Stewed Potatoes and Green Beans, Extremadura Style

Makes 4 servings

Spain is credited with bringing potatoes from the New World and introducing them to the various countries of Europe. This is a stewed casserole that combines potatoes with green beans, onions, tomatoes, green peppers, and garlic. The bay leaf and parsley add the perfect accent of flavor. This recipe originated in Extremadura.


  • ½ pound green beans
  • 2 medium to large potatoes (about ¾ pound), peeled and cut into ¾-inch cubes
  • 1 medium onion, finely chopped (about ⅔ cup)
  • 1 medium tomato, finely chopped (about ⅔ cup)
  • 1 medium green bell pepper, cut into thin strips
  • 1 bay leaf
  • 1 garlic clove, finely chopped
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • Salt Freshly ground black pepper


¼ cup olive oil In a medium earthenware casserole dish or Dutch oven, combine the beans, potatoes, onion, tomato, and bell pepper. Add the bay leaf, garlic, parsley, salt, and pepper. Mix in the oil. Cover and cook over low heat, stirring occasionally, about 1 hour or until the vegetables are tender. Remove the bay leaf. If using earthenware, serve hot in the dish or transfer to individual plates.


Difficult to time OK – but can’t remember what gets overdone. Was enough water.


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