Greek Green Beans Braised With Mint and Potatoes

A different way to fix green beans; the mint gives it some real zest. Excellent as a side dish with grilled chops, fish or eggs, or as a main dish sprinkled with feta or soft white cheese. From The Food of Greece by V. Liacouras chantiles.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  tablespoon margarine
• 1  cup tomato juice or 1  cup tomato sauce
• 1  lb fresh green beans, trimmed,cut into bite size pieces
• 1  tablespoon  chopped fresh parsley (optional)
• 2  medium potatoes, peeled and sliced
•  salt & freshly ground black pepper
• 2  tablespoons  chopped of fresh mint
•  chopped of fresh mint (to garnish)

Directions

1. Combine olive oil and margarine in a non-reactive pan; heat through (can adjust oil/margarine ratio to personal preference, just have 3 Tbsp total).
2. Add tomato juice or sauce, green beans, parsley and enough water to almost cover.
3. Tuck the potato slices in between, partially cover pan with lid, and simmer for 25 minutes.
4. Stir and season with salt, pepper, and 2 Tbsp chopped mint.
5. Cook uncovered until green beans and potatoes are fork tender, about 10 more minutes.
6. If the sauce has not thickened, pour it into a small pan, and reduce to one cup, then combine with the beans and potatoes in a warm serving bowl.
7. Sprinkle with a little additional fresh mint and serve warm.