Hearty Braised Green Beans and Potatoes
Tender green beans and potato wedges simmered in a rich, aromatic tomato and extra virgin olive oil broth.
Servings 5
Calories 212kcal
Ingredients
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
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 Information
Per serving- Calories: 212 kcal
- Total Fat: 14.0 g
- Saturated Fat: 1.9 g
- Sodium: 240 mg
- Total Carbohydrates: 21.1 g
- Dietary Fiber: 4.8 g
- Total Sugars: 6.4 g
- Protein: 3.8 g