Main Course
Ostri with Green Beans and Peas
About this dish
Ostri is a classic Georgian green bean stew, simmered with tomatoes and fragrant herbs until tender and comforting. In this version, we add sweet peas for extra color and flavor—a loving bowl of rustic Georgian goodness that hugs you from the inside.
Serve it warm with cornbread or crusty bread for a hearty, soulful meal.
Ingredients
UK and US measurements are both included for every recipe.
fresh green beans
vegetable400 g
Imperial measurement: 14 oz
frozen peas
vegetable200 g
Imperial measurement: 7 oz
ripe tomatoes
vegetable500 g
Imperial measurement: 1.1 lbs
yellow onion
vegetable1 medium
garlic cloves
herb3 cloves
fresh cilantro
herb30 g
Imperial measurement: 1 cup
fresh dill
herb15 g
Imperial measurement: 1/2 cup
olive oil
fat2 tbsp
tomato paste
seasoning2 tbsp
water
liquid250 ml
Imperial measurement: 1 cup
salt
seasoning1 tsp
freshly ground black pepper
spice1/2 tsp
Method
Prepare the beans
5 minsWash the green beans, trim the ends, and cut into 4 cm (1.5 inch) pieces. Set aside.
Blanch tomatoes
5 minsScore a small 'X' on the bottom of each tomato, plunge into boiling water for 30 seconds, then transfer to ice water. Peel off the skins. Chop the tomatoes coarsely.
Sauté aromatics
6 minsIn a large pot, heat olive oil over medium heat. Add finely chopped onion and sauté until softened, about 5 minutes. Add minced garlic and tomato paste, stir for 1 minute until fragrant.
Add tomatoes and green beans
15 minsAdd the chopped tomatoes and green beans to the pot. Stir to combine, then pour in water. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the beans are tender.
Add peas and herbs
5 minsAdd the frozen peas and simmer for another 5 minutes. Remove from heat and stir in finely chopped cilantro and dill.
Serve
2 minsTaste and adjust seasoning. Serve warm with cornbread or crusty bread.
Equipment
- Large pot with lid
- knife
- cutting board
- measuring cups and spoons
- large bowl for ice water
Nutrition facts
Tips
- For the best flavor, use ripe, juicy summer tomatoes.
- If.
- If tomatoes are not in season, replace them with a 400g can of good quality crushed tomatoes and reduce the water slightly.
- Feel free to adjust the herbs according to what you have—I personally love both cilantro and dill, but flat-leaf parsley also feels just right.
- Ostri is even more delicious the next day — just warm it up and enjoy. It freezes well too, so double the batch.
Serving suggestions
- Serve the Ostri in deep bowls with a side of cornbread mchadi, fresh crusty bread, or steamed rice. A sprinkle of fresh herbs on top adds color and lift.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.