Description

Tender green beans and potato wedges simmered in a rich, aromatic tomato and extra virgin olive oil broth.

Ingredients

Scale

Aromatics & Stew Base

75 ml extra-virgin olive oil
1 medium yellow onion (chopped)
1 –2 cloves garlic (finely minced)
1 large potato (approx. 225 g, sliced into 5–6 mm half-moons)
400 g canned crushed (or finely chopped tomatoes)
250 –300 ml hot water (enough to come halfway up the vegetables)

Vegetables & Seasonings

500 g fresh green beans (trimmed)
60 ml finely chopped flat-leaf parsley
½ tsp dried oregano
½ tsp ≈3 g fine sea salt, plus more to taste
Freshly ground black pepper
1 tsp red wine vinegar (optional, for finishing)

Cook Mode Prevent your screen from going dark

Instructions

Warm the olive oil in a wide heavy pot over medium heat. Sauté onion 5–7 minutes until softened.
Add garlic and potatoes; cook 3–4 minutes, stirring to coat.
Add green beans; stir 2–3 minutes to coat.
Stir in tomatoes, parsley, oregano, salt, and black pepper.
Pour in 250–300 ml hot water so it reaches halfway up the vegetables.
Bring to a gentle bubble, reduce heat to low, cover, and simmer 40–50 minutes until beans are very tender and potatoes are cooked through; uncover for the last 5–10 minutes if you want a thicker sauce.
Off the heat, stir in vinegar (if using). Taste and adjust salt. Serve warm or at room temperature.
Doneness test: beans should be very tender and potatoes easily pierced with a knife.

Notes

Nutrition Facts per Serving: Calories: 212 kcal | Total Fat: 14.0 g (Saturated Fat: 1.9 g) | Sodium: 240 mg | Total Carbs: 21.1 g (Fiber: 4.8 g, Sugars: 6.4 g) | Protein: 3.8 g

These values are approximate and may vary based on ingredients and preparation.