Stewed Potatoes and Green Beans with Tomatoes |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Tomatoey green beans and potatoes are completely at home next to smothered pork chops with mushrooms . If there are any leftovers, serve them topped with fried eggs and crumbled feta for a fuss-free vegetarian dinner. Ingredients:
1 pound green beans, trimmed and cut into 2-inch pieces |
2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces |
4 large garlic cloves, minced |
1/4 cup extra-virgin olive oil |
1 (28-ounces) can whole tomatoes in juice |
1 cup water |
Directions:
1. Cook green beans, potatoes, and garlic in oil with 2 teaspoons salt and 1 teaspoon pepper in a 5-quart heavy pot over medium-high heat, covered, stirring occasionally, until vegetables begin to soften and stick to bottom of pot, about 10 minutes.
2. Pulse tomatoes with their juice several times in a food processor until coarsely chopped, then add to vegetables. Add water and simmer, partially covered, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Mash a few potatoes into sauce and season with salt and pepper.
|
|