Dinner

Stewed Green Beans with Tomato and Spices over Rice Recipe

ByJeannette Jaeger February 8, 2026February 8, 2026

Introduction

Stewed green beans is a flavorful and comforting dish that brings together tender beans with aromatic spices and a rich tomato base. This simple recipe pairs beautifully with rice, making it a wholesome meal perfect for any day of the week.

A white plate holds a dish with two main layers: the bottom layer is fluffy white rice with small pieces of light brown toasted pasta mixed in, spread evenly around the edge of the plate; the top layer in the center consists of bright green cooked green beans coated in a thick reddish-brown sauce with visible small bits of onions or spices, sprinkled generously with coarse black pepper, creating a rich texture. The dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs fresh green beans (or frozen, thawed, not canned)
1 tbsp butter
1 tbsp vegetable oil
4 cloves garlic (minced)
1 large yellow onion (diced)
2 tsp ground cumin
2 tsp ground coriander
1 1/2 tsp kosher salt
1 1/2 tsp ground black pepper
6 oz tomato paste
2 cups water
1 1/2 tsp Maggi Seasoning (optional)
Rice of choice (Egyptian Rice with Vermicelli preferred)

Instructions

Step 1: Heat a skillet over medium heat. Add the butter and vegetable oil, then sauté the diced onion for about one minute until it begins to soften. Stir in the minced garlic, ground cumin, ground coriander, kosher salt, and black pepper, cooking until the onion turns a light brown.
Step 2: Begin cooking the rice separately, ideally Egyptian Rice with Vermicelli, according to your preferred method.
Step 3: Add the tomato paste to the skillet and cook for one minute, stirring to combine. Pour in the water and add the green beans. Stir everything thoroughly and bring the mixture to a boil. Reduce the heat to low and simmer uncovered until the liquid reduces and thickens—about 8 minutes for fresh green beans or 6 minutes for thawed frozen beans.
Step 4: Taste and adjust seasoning as desired, adding Maggi Seasoning if using. Serve the stewed green beans hot over the prepared rice and vermicelli.

Tips & Variations

Use fresh green beans for the best texture, but frozen beans work well when thawed properly. Avoid canned beans as they can become mushy.
Add a pinch of red pepper flakes if you prefer a bit of heat.
For a vegetarian version, omit the Maggi Seasoning or substitute with soy sauce or tamari for umami depth.

Storage

Store any leftover stewed green beans in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.

How to Serve

A white pan filled with bright green beans cooked in a thick, chunky red tomato sauce, with visible small pieces of onion and spices mixed throughout the sauce, covering the beans evenly. The pan's edges have some sauce splatters, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned green beans instead of fresh or frozen?

Canned green beans are not recommended for this recipe, as they tend to be too soft and can become mushy when cooked further. Fresh or thawed frozen beans yield the best texture and flavor.

What can I substitute if I don’t have Maggi Seasoning?

If you don’t have Maggi Seasoning, you can use soy sauce or tamari for a similar savory flavor. Alternatively, you can leave it out and rely on the spices and salt to season your dish.