Italian Green Beans and Potatoes with Tomato
A rustic Southern Italian favorite. This "cucina povera" staple features garden-fresh green beans and potatoes gently cooked in a simple, flavorful tomato sauce with shallots and garlic. Healthy, traditional, and purely comforting.
Ingredients
- 1 pound (453 grams) green beans
- 2 cups (300 grams) potato peeled and cut into large pieces
- 3 tablespoons extra virgin olive oil
- ½ cup (50 grams) shallot cut in half and thinly sliced
- ¾ cup (140 grams) chopped tomatoes canned or fresh
- 1 small garlic clove peeled and chopped
- Salt
- Ground black pepper
Instructions
- Fill a large bowl with ice water; this will be used to cool the green beans.
- Bring a large pan of water to a boil. Blanch the green beans for about 4 minutes, just until bright green (or cooked to your preferred tenderness). Transfer immediately to the ice water and cool for 1 minute. Remove, drain, and set aside. Do not leave them in the ice bath too long, or they may lose crispness and flavor.
- Using the same boiling water, add the potatoes and cook until just tender (about 5 minutes). A fork should pierce them easily. Do not overcook. Drain and set aside (they will continue to cook slightly).
- Heat the olive oil in a large frying pan over medium heat. Add the shallots and cook for about 1 minute, until softened, adjusting the heat so they don’t brown.
- Add the garlic and cook for a few seconds until fragrant. Stir in the tomatoes and season with a pinch of salt and pepper. Add the green beans and potatoes to the pan. Stir well and cook until heated through.
- Taste and adjust seasoning with additional salt and pepper as needed.
Video
Nutrition
Serving: 1 | Calories: 283kcal | Carbohydrates: 42g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 566mg | Fiber: 8g | Sugar: 9g