This recipe is inspired by Artisa’s Greek-style green beans recipe. It’s a bit more fusion with paneer and miso; make this variant more often.
vegetarian 30-minutes • 825 kcal per person 
Ingredients
For two people:
- Fresh ingredients & groceries
- 225 g green beans (I used frozen cut beans)
- 4-5 small potatoes (150-200 g)
- 1 or 2 sticks of celery
- 2 cm ginger, finely chopped
- 2 cloves garlic
- 1 tin canned tomatoes (300 g)
- 1 pack of paneer (200 g)
- (some leftover baked beans in tomato sauce)
- From the store cupboard
- 1 cup rice (I used jasmine rice)
- 1/2 teaspoon miso
- 1 bay leaf
- 1 tablespoon pine kernels
- 4 tablespoons olive oil (as much or little as you like)
- salt and pepper to taste (I added 1/4 teaspoon salt, and sprinkled some pepper on serving)
Preparation
- Wash the potatoes, slice them and cook them in a pot in the microwave for 5 minutes at full power (900W).
- Meanwhile, - Cook the rice (see “The Basics” for how to cook rice). - Heat the olive oil and garlic oil in a large deep pan and stir-fry the ginger, celery and garlic for about 5 minutes over high heat. Add the potatoes and the paneer - Add the pine kernels at the end and fry for another minute or so until they start to brown. Take care as they burn very easily.
- Add the tomatoes, some hot water and the miso and herbes de provence
- Cook the beans in the microwave for 4 minutes at full power (900W). Add to the pan.
- Cook 5-10 minutes on low hear, stirring to thicken the sauce
- Season with pepper to taste.