• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsCopper, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound green beans, trimmed and cut into 2-inch pieces

  2. 2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces

  3. 4 large garlic cloves, minced

  4. 1/4 cup extra-virgin olive oil

  5. 1 (28-ounces) can whole tomatoes in juice

  6. 1 cup water

Instructions Jump to Ingredients ↑

  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.


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