Potatoes, Tomatoes and Beans |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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One of my favourite late summer dishes. I serve it as a stew, with fresh bread and butter, or else I ladle it over steamed rice. I guess you could serve it as a side dish but I think of it as a nice vegetarian supper. Reheats beautifully. If you can find decent green beans in the winter, you can make this with canned crushed tomatoes - 2 or 3 cups depending on how soupy you would like it. Ingredients:
2 cups green beans (450g) or 2 cups wax beans (450g) |
4 large tomatoes |
1 medium onion |
2 large potatoes |
1 tablespoon olive oil |
1/4 teaspoon hot pepper flakes |
1/4 teaspoon fennel seed |
1/4 teaspoon salt & pepper |
1/2 teaspoon ground cumin |
Directions:
1. Wash and trim the beans, and cut them into bite sized pieces.
2. Wash, trim and cut the potatoes in 1 cm dice.
3. Boil the potatoes and the beans separately until just tender.
4. Peel and chop the tomatoes and the onion.
5. Sauté them in the olive oil until the tomatoes fall apart and the mixture thickens slightly.
6. Add the seasonings and the drained potatoes and beans, and simmer for 10 to 15 minutes to amalgamate.
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