Stewed Potatoes and Green Beans with Tomatoes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (side dish) servings
- 1 cup water
- 1/4 cup extra-virgin olive oil
- 4 large garlic cloves, minced
- 2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces
- Carbohydrate 56 g(19%)
- Fat 14 g(22%)
- Fiber 12 g(48%)
- Protein 9 g(17%)
- Saturated Fat 2 g(10%)
- Sodium 252 mg(11%)
- Calories 368
Preparation 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. 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.
Preparation 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. 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.
