Green Beans

40 min

2 servings

I remembered my grandmother's recipe
Fresh green beans and potatoes were slowly simmered in a tomato sauce until deliciously soft. Oh my god... this takes me back to my childhood.

Green Beans and Potatoes Stewed in Tomato Sauce
This recipe brings back fond memories of my grandmother's kitchen
Fresh green beans and potatoes simmered slowly in a rich tomato sauce until tender and flavorful. A taste of childhood in every bite!

Servings: 2

Ingredients

• 2 tbsp (30 ml) olive oil
• 1 medium onion, finely chopped (about 150 g or 1 cup)
• 2 garlic cloves, minced
• 450 g (1 lb) fresh green beans, trimmed and cut into 5 cm (2-inch) pieces
• 2 medium potatoes, peeled and diced (about 400 g or 2 cups)
• 400 g (14 oz) can diced tomatoes (or 500 g / 2 cups fresh tomatoes, chopped)
• 1 tsp (5 g) salt (adjust to taste)
• ½ tsp (2.5 g) black pepper
• ¼ tsp (1 g) red pepper flakes (optional, for a slight kick)
• 2 tbsp (8 g) fresh cilantro, chopped
• 2 tbsp (8 g) fresh basil, chopped (plus extra leaves for garnish)
• 2 tbsp (8 g) fresh parsley, chopped
• Crusty bread, for serving

Cooking Instructions

Heat 2 tbsp (30 ml) olive oil in a medium pot over medium heat.
Add onion and garlic, and sauté until softened and translucent, about 5 minutes.

Add green beans, potatoes, and tomatoes to the pot. Stir to combine, then season with salt, pepper, and red pepper flakes.

Cover and simmer over medium-low heat for 20-25 minutes, or until the beans and potatoes are tender. Stir occasionally to prevent sticking.

Add chopped cilantro, basil, and parsley. Stir well and simmer for an additional 5 minutes. Taste the broth and adjust seasoning as needed.

Transfer to a serving dish, garnish with fresh basil leaves, and serve with crusty bread.

Chef's Note

Enjoy!