Braised Green Beans with Potatoes2020-05-23
- Servings: 5
- Prep Time: 20m
- Cook Time: 40m
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This information is per serving.
- •4-5 medium potatoes (about 21 oz.)
- •10.5 oz. (2 cups) fresh or frozen green beans
- •1 carrot
- •1 onion
- •2 cloves garlic
- •2 T tomato paste or tomato sauce
- •2-4 T vegetable oil
- •Salt to taste
- •Ground black pepper to taste
What can replace tomato paste?
Instead of tomato paste and water, you can put tomatoes into boiling water (this way you can easily remove the skin) and mash them with a blender or wire rack.
What spices and herbs are good for this dish?
Herbs: basil, cilantro, parsley. Spices: ground black pepper, paprika.
Stewed potatoes with green beans are an excellent lean dish, which, despite its simplicity, turns out to be very tasty. Thanks to roasting, the vegetables keep their shape perfectly before stewing, and the tomato sauce makes the dish juicy. Be sure to try cooking this.
Prepare all the necessary products. I use frozen green beans. If you have whole pods, cut them into 3-4 cm slices.
Defrost green beans, rinse thoroughly and add cold water. Bring to a boil and cook for 10 min. Remove the green beans from the water.
Peel the potatoes, wash them and cut them into cubes.
Preheat the pan with 2 tbsp. of vegetable oil. Fry the potatoes over medium heat until golden brown, about 5 minutes, stirring occasionally.
Peel the carrots, wash and grate with a coarse grater.
Peel the onion, wash and chop finely.
Peel the garlic and pass through a press.
In another pan, heat the vegetable oil. Fry the onions and carrots over medium heat until soft, about 5 minutes, stirring occasionally. Add garlic to the pan and fry for 30-40 seconds.
Into the pan with the potatoes, add the green beans, fried carrots, onions and garlic.
Pour in 1 ¼ cups of water. Add tomato paste, salt and pepper to taste. Mix and simmer over low heat until the potatoes are soft, about 10-15 minutes.
Your braised potatoes with green beans are ready.