Anna Weicht

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Green Beans and Potatoes in a Chunky Tomato Sauce

June 20, 2017

This is a great summer side dish that compliments any main meal.  I personally like to make this delicious green bean dish when I am serving grilled meat.  This side is a bright and flavorful combination of good-for-you vegetables.  I find that sometimes vegetables can be boring (especially if you do the same things with them) in looks and taste, but not so with this recipe!  The garlic and red pepper add great flavor and a spicy kick that your mouth will enjoy immensely.  You and your family will savor these green beans and potatoes in a chunky tomato sauce - so much that you may even forego the meat!

Bon Appetit!

 

Tips:

Tender young green beans work best for this recipe.

 

To peel tomatoes, you score the skin by making a small 'X' on the bottom side with a sharp knife.  Place the tomato in boiling water for 30 seconds.  Remove the tomato with a slotted spoon.  As an option, you can submerge in ice water if you want to cool it off quickly or just wait until it is cool enough to handle.  Peel with a sharp knife.

 

I have made this recipe with the peel on the tomatoes and have enjoyed it just as much as the peel off version.  It is a lot less work too!  You can do either option!

 

I highly recommend the garlicky version of this recipe.  If you love garlic, it is a must!

 

Preparation time is 35 minutes.  The cook time is 15 minutes.

 

Ingredients:

  • 1 1/2 tablespoon olive oil

  • 1 garlic clove, minced

  • 1 1/2 cup diced red potatoes

  • 1/2 cup chopped celery

  • 1/2 teaspoon salt

  • 1 1/4 pounds green beans, trimmed

  • 1/4 cup water

  • 1/3 cup chopped parsley

  • 3/4 pounds plum tomatoes, peeled and coarsely chopped

  • 1/4 teaspoon pepper

  • 1/4 teaspoon red pepper, optional

 

Directions:

Heat olive oil in a large skillet over medium/high heat.  Add garlic to pan; sauté for 30 seconds.  Add the potatoes, celery, salt, and green beans; sauté for 1 minute.  Add 1/4 cup water; cover and cook for 5 minutes or until the beans are crisp and tender.  Add the parsley and tomatoes.  Cover, reduce heat, and cook for 4 minutes or until tomatoes begin to soften, stirring occasionally.  Stir in pepper.  (Stir in red pepper if desired.)  Add more salt to taste.  It serves 8.

 

Cal 70, fat 2.7 g, prot 1.9g, carb 11.1g, fib 3.8g, sod 159mg.

 

Garlicky Version:

In a separate small sauté pan, add a couple tablespoons of olive oil and approximately 4 to 6 garlic cloves, chopped.  Heat over low heat, and add salt and pepper to taste.  Pour over finished green bean dish and gently toss.

 

Garlicky Version:

 

(edited by Anna Weicht)

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