String Beans and Potatoes
This dish, in the cucina povera style, is sort of a hearty stew with a broth flavored of garlic and onions and, of course, string beans and potatoes.
Ingredients
- 2 Cup Fresh Green Beans Trimmed and cut to about 2 inch length
- 2 Cup Eastern Potatoes I like to use unpeeled red potatoes
- 1 Cup Diced Tomatoes Canned or fresh both work well
- 2 Tbsp Coursely Chopped Garlic
- ½ Cup Sliced Onions
- ½ Cup Diced Celery
- 2 Tbsp Olive Oil I generally use extra virgin olive oil
- 1-3 Each Bay Leaves 1 if it is large or 2-3 if they are small leaves
- ¼ Tsp Parsley
- ¼ Tsp Basil
- ¼ Tsp Oregano
- ¼ Tsp Rosemary
- ¼ Tsp Thyme
- ¼ Tsp Mint
- Several Flakes Dried Red Pepper
- Salt and Pepper To Taste
Instructions
Mis En Place
- Remove ends from the beans and cut beans to about 2 inches in length.
- Wash potatoes and cut into 1-½“ cubes. (Remove skins first if you prefer)
- Peel and coarsely chop the garlic.
- Peel and slice the onion.
- Wash and dice the celery.
Preparation
- Saute garlic in olive oil until slightly browned.
- Add onion and celery and saute for a few minutes.
- Add green beans and saute for an additional minute or two.
- Add the bay leaves and the other seasonings, cover the pot and reduce the heat to low. Let this mixture “sweat” for 30-45 seconds to expand the flavor of the spices in the oil.
- Stir in the tomatoes and bring the mixture to boil.
- Add the potatoes and enough water to almost cover the potatoes (if needed) and return to boil then simmer until potatoes are tender.
- Taste for salt and pepper and adjust as needed and serve.
Notes
This is the “red” version, meaning that it is made with tomato but you can make a "white" version by leaving out the tomato. It is delicious both ways! In addition, the celery is not traditionally used - I add it because we like the taste and crunch of celery. Leave it out if you wish or better still, hack it in a way of your own and share it back to the Chef Hacker Kitchen family!