Potatoes, Tomatoes and Beans

Potatoes, Tomatoes and Beans created by Jenny Sanders

One of my favourite late summer dishes. I serve it as a stew, with fresh bread and butter, or else I ladle it over steamed rice. I guess you could serve it as a side dish but I think of it as a nice vegetarian supper. Reheats beautifully. If you can find decent green beans in the winter, you can make this with canned crushed tomatoes - 2 or 3 cups depending on how soupy you would like it.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Wash and trim the beans, and cut them into bite sized pieces.
  • Wash, trim and cut the potatoes in 1 cm dice.
  • Boil the potatoes and the beans separately until just tender.
  • Peel and chop the tomatoes and the onion.
  • Sauté them in the olive oil until the tomatoes fall apart and the mixture thickens slightly.
  • Add the seasonings and the drained potatoes and beans, and simmer for 10 to 15 minutes to amalgamate.
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RECIPE MADE WITH LOVE BY

@Jenny Sanders
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@Jenny Sanders
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"One of my favourite late summer dishes. I serve it as a stew, with fresh bread and butter, or else I ladle it over steamed rice. I guess you could serve it as a side dish but I think of it as a nice vegetarian supper. Reheats beautifully. If you can find decent green beans in the winter, you can make this with canned crushed tomatoes - 2 or 3 cups depending on how soupy you would like it."

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  1. TexasKelly
    I made this for dinner last night, and really enjoyed it. I did everything as directed, and only added some seasoned salt to the veggies. It came out soooo good! I served the potato mixture over brown rice with breadsticks. I guess what attracted me to this recipe was the ingredients-- i actually had all of them on hand. We are on a tight budget, and these ingredients are either always in the kitchen, or very inexpensive to go pick up. Thanks for posting! I will definately make this again!
  2. Jenny Sanders
    Potatoes, Tomatoes and Beans Created by Jenny Sanders
  3. Jenny Sanders
    One of my favourite late summer dishes. I serve it as a stew, with fresh bread and butter, or else I ladle it over steamed rice. I guess you could serve it as a side dish but I think of it as a nice vegetarian supper. Reheats beautifully. If you can find decent green beans in the winter, you can make this with canned crushed tomatoes - 2 or 3 cups depending on how soupy you would like it.
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