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.
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
How to Make It
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.
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Definitely cook the potatoes for about 10-12 minutes instead of 5 minutes, then add the green beans after! 9 minutes total is not long enough to cook a potatoes in a skillet, and the green beans will end up overcooked. I subbed dill for cilantro because that's what I had on hand..it was great. I also added feta cheese for more flavor. My 4 year old son liked it, too!
I made this once before and it was, okay, so I thought I would give it another chance. It just doesn't do it for me. It's rather bland and always a bit dissapointing. I want to like it but it just doesnt have the flavor. There are too many other great recipes to do this one again. Moving on.
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