Green Beans and Potatoes in Chunky Tomato Sauce

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.

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 70
  • Calories from fat: 35%
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.9g
  • Carbohydrate: 11.1g
  • Fiber: 3.8g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 159mg
  • Calcium: 47mg

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. 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.

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