Name: Green Beans and Potatoes in Chunky Tomato Sauce
Ingredients: 1 ½ tablespoons olive oil; 1 garlic clove, minced; 1 ½ cups diced red potato; ½ cup chopped celery; ½ teaspoon salt; 1 ¼ pounds green beans, trimmed; ¼ cup water; ⅓ cup chopped fresh cilantro; ¾ pound plum tomatoes, peeled and coarsely chopped; ¼ teaspoon freshly ground black pepper; ¼ teaspoon ground red pepper

Green beans, potatoes and tomatoes come together for the ultimate side dish. To peel tomatoes, score the skin by making a small X on the bottom side with a sharp knife. Place tomato in boiling water for 30 seconds. Remove tomato using a slotted spoon; immediately submerge in a bowl of ice water. Let stand for one minute. Skin should pull off easily with a sharp knife.

Green Beans and Potatoes in Chunky Tomato Sauce

olive oil

garlic clove,

red potato

celery

salt

green beans,

water

cilantro

plum tomatoes,

black pepper

red pepper

Heat olive oil in a large skillet over medium-high heat. Add garlic to pan; saut&eacute; 30 seconds, stirring constantly. Add potato, celery, salt, and beans; saut&eacute; 1 minute. Add 1/4 cup water; cover and cook 5 minutes or until beans are crisp-tender. Add cilantro and tomatoes. Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally. Stir in peppers.


Definitely cook the potatoes for about 10-12 minutes instead of 5 minutes, then add the green beans after! 9 minutes total is not long enough to cook a potatoes in a skillet, and the green beans will end up overcooked. I subbed dill for cilantro because that's what I had on hand..it was great. I also added feta cheese for more flavor. My 4 year old son liked it, too!

I made this recipe exactly as called for. The potatoes and celery need to be put in 5+ minutes before the green beans.  Good flavors.

Very flavorful!  Used garden fresh veggies and turned out wonderful. Very easy andd quick recipe.

Lots of chopping and peeling tomatoes (something I hope never to do again) for a just okay recipe.  Not worth the time.

I made this once before and it was, okay, so I thought I would give it another chance. It just doesn't do it for me. It's rather bland and always a bit dissapointing. I want to like it but it just doesnt have the flavor. There are too many other great recipes to do this one again. Moving on.

I subbed asparagus for beans and parboiled the potatoes. It was good overall but it was missing something. Perhaps I'd add more garlic next time and more cilantro. Overall pretty colorful and healthy.

Loved it! sometimes change the beans for broccoli and taste great too...

Loved the flavors and ingredients in this.  A hit!

I figured the green beans and red potatoes would make a great combination, but I didn't like it at all.  It turned out very bland even after adding lots of spices.

I thought this was good and tasted very fresh! I didn't think it was amazing but a good solid side dish that I will definitely make again.

I have to admit, I was skeptical of this recipe at first..it seemed too good to be true.  Not to mention I'm not a huge fan of celery or cilantro, or grean beans for that matter! But oh my, this recipe was DELICIOUS!! And super diet friendly! Couldn't ask for anything more! I'm making this recipe again tonight!

This looks absolutely wonderful and I am thinking of preparing it for Easter dinner to go along with my ham. Do I assume that the potatoes go into the recipe par boiled?  The total cooking time doesn't seem long enough to cook the potatoes

Outstanding!  loved this recipe.  used grape tomatoes unpeeled and cut in half.  Delicious.
thank you.

Green Beans and Potatoes in Chunky Tomato Sauce

Servings: 5.5

Cost: $6.04 /serving

Author : Sharon Sanders

Ingredients

Instructions

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