Potatoes and Green Beans in Stewed Tomatoes
Are you looking for a side dish that checks off all the boxes? This is it! Potatoes and Green Beans in Stewed Tomatoes is the only side dish you need. It combines two classic vegetables into one irresistible side dish.
Servings: 8
Calories: 84kcal
Equipment
Ingredients
- 1 lb fresh green beans washed and trimmed
- 1 lb baby red potatoes washed and quartered
- 14.5 ounces diced tomatoes canned
- 2 cloves garlic minced
- 1 teaspoon garlic powder
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil optional
Instructions
- Wash the potatoes to remove any dirt or debris. Then slice them into quarters.
- Fill a large pot with cold water. Add a dash of salt. Add the diced potatoes while the water is still cold. This ensures that the potatoes cook evenly. Bring the water to a boil. Reduce the heat to a simmer, and cook the potatoes for approximately 10 minutes or until they are easily pierced with a fork.
- Drain the potatoes from the water and set them aside.
- While the potatoes are cooking, wash and trim the green beans. Bring another pot of salted water to a boil. Once the water comes to a boil, reduce the heat to a simmer. Add the green beans, and cook for two minutes. Immediately transfer them to a bowl of ice water to stop the cooking process. This helps the green beans retain their bright green color.
- In a large saute pan, add the diced tomatoes, minced garlic cloves, thyme, rosemary, garlic powder, salt, and black pepper. Stir to combine and cook for about two minutes.
- Add the cooked and drained potatoes to the pan with the tomatoes. Gently toss to combine.
- Drain the green beans from the ice water, and add them to the pan with the tomatoes and potatoes. Gently toss to combine. Top with olive oil (optional). Cover and cook for 1-2 minutes or until everything is warmed through. Serve immediately.
Video
Notes
Tips for Making Potatoes and Green Beans in Stewed Tomatoes
- For best results cook the vegetables in two separate pots or use one of these cooking pots that have a center divider.
- Salt the boiling water for both vegetables. This gives them a bit of extra flavor.
- Make sure to submerge the green beans in an ice bath immediately after draining them from the boiling water. This stops the cooking process and helps them retain their bright green color.
- Once you toss the potatoes and green beans together with the stewed tomatoes, only cook for an additional 2 minutes. Cooking them longer can result in potatoes and green beans becoming overcooked. The green beans will become soggy and turn dark, while the potatoes will fall apart and won't retain their shape or texture.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 84kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 165mg | Potassium: 483mg | Fiber: 3g | Sugar: 4g | Vitamin A: 462IU | Vitamin C: 17mg | Calcium: 45mg | Iron: 2mg