Ingredients
-
2
-
4
-
1
-
2
-
1
-
1/4
-
1/4
-
1/4
-
1/2
-
-
-
-
-
-
Directions
Potatoes, Tomatoes and Beans,One of my favourite late summer dishes. I serve it as a stew, with fresh bread and butter, or else I ladle it over steamed rice. I guess you could serve it as a side dish but I think of it as a nice vegetarian supper. Reheats beautifully. If you can find decent green beans in the winter, you can make this with canned crushed tomatoes – 2 or 3 cups depending on how soupy you would like it.,I made this for dinner last night, and really enjoyed it. I did everything as directed, and only added some seasoned salt to the veggies. It came out soooo good! I served the potato mixture over brown rice with breadsticks. I guess what attracted me to this recipe was the ingredients– i actually had all of them on hand. We are on a tight budget, and these ingredients are either always in the kitchen, or very inexpensive to go pick up. Thanks for posting! I will definately make this again!
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Steps
|
1
Done
|
Wash and Trim the Beans, and Cut Them Into Bite Sized Pieces. |
|
2
Done
|
Wash, Trim and Cut the Potatoes in 1 Cm Dice. |
|
3
Done
|
Boil the Potatoes and the Beans Separately Until Just Tender. |
|
4
Done
|
Peel and Chop the Tomatoes and the Onion. |
|
5
Done
|
Saut Them in the Olive Oil Until the Tomatoes Fall Apart and the Mixture Thickens Slightly. |
|
6
Done
|
Add the Seasonings and the Drained Potatoes and Beans, and Simmer For 10 to 15 Minutes to Amalgamate. |
