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."
 
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photo by Jenny Sanders photo by Jenny Sanders
photo by Jenny Sanders
Ready In:
45mins
Ingredients:
9
Serves:
2-4
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ingredients

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directions

  • Wash and trim the beans, and cut them into bite sized pieces.
  • Wash, trim and cut the potatoes in 1 cm dice.
  • Boil the potatoes and the beans separately until just tender.
  • Peel and chop the tomatoes and the onion.
  • Sauté them in the olive oil until the tomatoes fall apart and the mixture thickens slightly.
  • Add the seasonings and the drained potatoes and beans, and simmer for 10 to 15 minutes to amalgamate.

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Reviews

  1. 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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RECIPE SUBMITTED BY

I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.
 
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