Green Beans and Potatoes in Chunky Tomato Sauce

Green Beans and Potatoes in Chunky Tomato Sauce Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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.
4

Worthy of a special occasion

Yield:

8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 70
Caloriesfromfat 35 %
Fat 2.7 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 0.3 g
Protein 1.9 g
Carbohydrate 11.1 g
Fiber 3.8 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 159 mg
Calcium 47 mg

Ingredients

1 1/2 tablespoons olive oil
1 garlic clove, minced
1 1/2 cups diced red potato
1/2 cup chopped celery
1/2 teaspoon salt
1 1/4 pounds green beans, trimmed
1/4 cup water
1/3 cup chopped fresh cilantro
3/4 pound plum tomatoes, peeled and coarsely chopped
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper

Preparation

1. Heat olive oil in a large skillet over medium-high heat. Add garlic to pan; sauté 30 seconds, stirring constantly. Add potato, celery, salt, and beans; sauté 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Sharon Sanders,

May 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note