Green Beans, Potatoes, and Tomatoes
You can never have too many side dish recipes, so give Green Beans, Potatoes, and Tomatoes a try. This recipe serves 4 and costs 89 cents per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 213 calories, 4g of protein, and 14g of fat per serving. 11 person were impressed by this recipe. Head to the store and pick up bay leaf, red onions, fresh green beans, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 55 minutes. It is brought to you by Leites Culinaria. With a spoonacular score of 88%, this dish is amazing. If you like this recipe, you might also like recipes such as Seared Steaks and Green Peppercorn Sauce with Roasted Potatoes and Green Beans, Pork in Green Mole with Potatoes, Chayotes & Green Beans, and Green Beans with Tomatoes.
Servings: 4
Preparation duration: 35 minutes
Cooking duration: 20 minutes
Ingredients:
1 bay leaf
1 clove garlic, peeled and coarsely chopped
1 pound fresh green beans, trimmed
1/4 cup olive oil
8 to 10 fresh oregano leaves
2 cups canned Italian plum tomatoes, drained and coarsely chopped
1/4 cup diced red onions
1 large russet potato, peeled and cut into 1-inch cubes
Salt and freshly ground black pepper
Equipment:
pot
colander
frying pan
bowl
Cooking instruction summary:
1. Place the potatoes in a medium-sized pot, add enough lightly salted cold water to cover them by 2 inches, and bring it to a boil over high heat. Reduce the heat to medium and simmer the potatoes for about 20 minutes or until they are just tender. Drain them in a colander and rinse them under cold water. Set them aside.2. In a large pot of lightly salted boiling water, blanch the green beans for about 5 minutes or until they are tender. Drain them and immediately submerge them in cold water. Drain them again and set them aside.3. In a large saute pan, heat the olive oil over medium heat. When the oil is hot, add the onions and cook them, stirring, for about 2 minutes or until they are lightly browned. Add the garlic and cook the mixture, stirring occasionally, for 2 minutes. Take care not to let the garlic burn.4. Add the green beans, tomatoes, oregano, and bay leaf. Season the vegetables to taste with salt and pepper. Mix them well and simmer them for 5 minutes. Add the potatoes and mix them in well. Simmer the vegetables for 5 minutes, or until the green beans are very tender and the dish is heated through. Transfer the vegetables to a bowl and serve.
Step by step:
1. Place the potatoes in a medium-sized pot, add enough lightly salted cold water to cover them by 2 inches, and bring it to a boil over high heat. Reduce the heat to medium and simmer the potatoes for about 20 minutes or until they are just tender.
2. Drain them in a colander and rinse them under cold water. Set them aside.
3. In a large pot of lightly salted boiling water, blanch the green beans for about 5 minutes or until they are tender.
4. Drain them and immediately submerge them in cold water.
5. Drain them again and set them aside.
6. In a large saute pan, heat the olive oil over medium heat. When the oil is hot, add the onions and cook them, stirring, for about 2 minutes or until they are lightly browned.
7. Add the garlic and cook the mixture, stirring occasionally, for 2 minutes. Take care not to let the garlic burn.
8. Add the green beans, tomatoes, oregano, and bay leaf. Season the vegetables to taste with salt and pepper.
9. Mix them well and simmer them for 5 minutes.
10. Add the potatoes and mix them in well. Simmer the vegetables for 5 minutes, or until the green beans are very tender and the dish is heated through.
11. Transfer the vegetables to a bowl and serve.
Nutrition Information:
covered percent of daily need
