Green Beans And Potatoes In Chunky Tomato Sauce Recipes

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GREEN BEANS AND POTATOES IN CHUNKY TOMATO SAUCE



Green Beans and Potatoes in Chunky Tomato Sauce image

This Cooking Light side dish sounds and looks yummy. Notice that you peel the tomatoes before starting.

Provided by WiGal

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons olive oil
1 garlic clove, minced
1 1/2 cups red potatoes, diced with skins on
1/2 cup celery (optional)
1/2 teaspoon salt
1 1/4 lbs green beans, trimmed
1/4 cup water
1/3 cup fresh cilantro or 1/4 cup fresh flat leaf parsley, chopped
3/4 lb plum tomato, peeled and coarsely chopped
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper

Steps:

  • Heat oil in a large skillet over medium high heat.
  • Add garlic to pan; saute 30 seconds, stirring constantly.
  • Add potato, celery, salt, and beans; saute 1 minute.
  • Add 1/4 cup water; cover and cook 5 minutes.
  • Add cilantro or parsley, and tomatoes.
  • Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally.
  • Stir in pepper.

GREEN BEANS AND POTATOES - CLASSIC RECIPE & 5 DELICIOUS VARIATIONS



Green Beans And Potatoes - Classic Recipe & 5 Delicious Variations image

If you're looking for simple, delicious, no-fuss dish that can be served in many different ways then you've got to try this green beans and potato salad!

Provided by Italian Recipe Book

Categories     Salad     Side Dish

Time 30m

Number Of Ingredients 8

1 lb green beans (, approx 450 g)
4 small size red or gold potatoes (, approx 12-15 oz)
3 tbsp Extra virgin olive oil
1 tbsp White wine vinegar
Fresh parsley (, finely chopped)
1 garlic clove (, chopped (optional))
Salt to taste
Pepper to taste

Steps:

  • Wash and peel potatoes. If using medium size potatoes cut them in half. If using large size potato cut it in quarters. Although I still recommend using small size potatoes.
  • In a large pot with cold salted water add potatoes and bring them to boil. Cook for 5-10 minutes.In the meantime,
  • Wash and trim green beans.
  • To make the process easier and faster work green beans in batches.Line up each batch on one side and trim off the ends with a sharp knife.Flip the beans around, line up the tips again, and trim off the other side.At this point you can cut trimmed beans in smaller size or leave as is.Repeat the process with remaining green beans.
  • Once potatoes have been boiling for a few minutes, add green beans.
  • Cook everything together for another 5-15 minutes. Check occasionally on both veggies (see Note 1).
  • Once both are cooked, remove potatoes and quickly pass green beans under cold water to prevent discoloration (optional).
  • Cut up potatoes into chunks.
  • In a small bowl mix together extra virgin olive oil and white wine vinegar.
  • In a large bowl add potatoes and green beans, add dressing, fresh parsley and give a gentle stir.
  • Top with freshly ground pepper to taste.
  • Since potatoes and green beans were boiled in salted water you might not need extra salt.

STRING/GREEN BEANS IN CHUNKY TOMATO SAUCE



String/Green Beans in Chunky Tomato Sauce image

This is a recipe from Lidia's Italian American Kithchen. The traditional beans used in this recipe are the Italian string beans - the flat wide ones. Due to the acidity of the tomato sauce they will turn olive green in the cooking process. This recipe is posted by request. I haven't tried it yet.

Provided by PanNan

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

3 tablespoons olive oil
6 garlic cloves, peeled
1 lb green beans, ends trimmed
salt
crushed hot red pepper flakes
1 (28 ounce) can tomatoes, with their liquid (preferably Italian plum tomatoes like San Marzano)

Steps:

  • Heat olive oil in large, heavy skillet over medium heat.
  • Smash the cloves of garlic and toss them into the pan.
  • Cook, shaking the pan, until lightly browned, about 2 minutes.
  • Scatter the beans over the oil, season them lightly with salt and red pepper, and turn with tongs until they begin to wilt, about 3 minutes.
  • Meanwhile, crush the tomatoes coarsely with your hands and add them to the beans.
  • Cover the pan, cook until the beans are tender- about 10 minutes.
  • Taste and adjust seasoning to your liking, and serve hot.

STEWED POTATOES AND GREEN BEANS WITH TOMATOES



Stewed Potatoes and Green Beans with Tomatoes image

Provided by Ruth Cousineau

Categories     Potato     Tomato     Side     Stew     Vegetarian     Quick & Easy     Dinner     Green Bean     Healthy     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 6

1 pound green beans, trimmed and cut into 2-inch pieces
2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces
4 large garlic cloves, minced
1/4 cup extra-virgin olive oil
1 (28-ounces) can whole tomatoes in juice
1 cup water

Steps:

  • 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.
  • 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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