Prep Time:
15 minutes
Cook Time
40 minutes
Serving Size
1 cup
Serves
8
Ingredients
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
4 garlic cloves, minced
2 teaspoons dried oregano
1 ½ cups water
½ teaspoon baking soda
1 ½ pounds green beans, trimmed and cut into 2-3 inch lengths
1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 tablespoon tomato paste
1 (28-oz.) can diced tomatoes
¼ teaspoon pepper
3 tablespoons chopped fresh basil
2 teaspoons lemon juice
PREPARATION
- Heat oil in a 5 quart pot over medium heat until simmering. Add onion and cook, stirring occasionally, until softened (3-5 minutes). Add garlic and oregano; cook until fragrant, about 30 seconds.
- Add water, baking soda, green beans, and potatoes, and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes.
- Stir in tomato paste, tomatoes and their juice, and pepper.
- Cover pot and cook until sauce is slightly thickened and green beans and potatoes can be easily cut with the side of a fork (~40 minutes).
- Stir in basil and lemon juice and serve warm or at room temperature.
ADAPTED FROM
cooksillustrated.com
Recipe modified by CHOICES Nutrition Education Program
Download the Recipe/Descargue la receta:
Download Green Beans with Potatoes Stew_0.pdf
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