Stewed Green Beans with Potatoes and Tomatoes

Name: Stewed Green Beans with Potatoes and Tomatoes
Ingredients: 700 g yellow wax beans (or green beans); 2 potatoes; 1 large onion; 3 garlic cloves; 2 large tomatoes (very ripe); 1/4 bunch parsley; 4 dill sprigs; 1/2 teaspoon oregano; 4 tablespoons oil; salt, pepper

August 13, 2012

Simple Recipes Fasting Recipes Potatoes Low Calorie Recipes Vegetables Vegetable Dishes

Recipe: Stewed Green Beans with Potatoes and Tomatoes

This weekend I cooked only with fresh vegetables from the market. Green beans, zucchini, tomatoes of all kinds and colors, peppers are just some of the vegetables that found their place in my basket. During this season, I buy small amounts, just enough for the next 2-3 days, so I don't store them in the refrigerator but at room temperature so they don't lose their flavor.

Ingredients

700 g yellow wax beans (or green beans)
2 potatoes
1 large onion
3 garlic cloves
2 large tomatoes (very ripe)
1/4 bunch parsley
4 dill sprigs
1/2 teaspoon oregano
4 tablespoons oil
salt, pepper

How to prepare stewed green beans with potatoes and tomatoes

Very finely chop (or grate) the onion. Sauté in hot oil until soft. Add the crushed garlic and sauté for 1 more minute.
Add the tomatoes blended in a food processor (or grated) and cook the mixture for 5 minutes.
Add the trimmed and broken green beans, the peeled and cubed potatoes, the finely chopped herbs, and oregano. Season with salt and pepper to taste and bring to a boil. Add 1 1/2 cups of water.
Cover the pot, reduce the heat to low, and simmer for 35 minutes (until the potatoes and beans are tender), stirring 2-3 times during this time.
Remove the lid, increase heat to medium, and cook for another 5 minutes until the sauce reduces.