Kids don’t like vegetables. It’s well known that green for them is like showing red to a bull.
It is clear that I was a child for a very long time, because I started eating vegetables spontaneously, not forced by my parents, when I was already going to university.
Now that I’m getting older, however, I really love veggies and consume them every day in exaggerated portions. They put me in a good mood.
This side dish is a must-have, and I make it throughout green bean season.
Stewed green beans and potatoes
- Preparation time: 40 minutes
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 1 lb. (450 grams) of green beans
- 2 medium new potatoes
- 9 oz (250 grams) of peeled tomatoes
- 1 red onion
- 1 clove of garlic
- 1 piece of fresh chili
- Extra virgin olive oil to taste
- Salt to taste
- Basil to taste
- Instructions
- Wash the potatoes, peel them, and cut them into chunks.
- Slice the onion.
- In a pan with a little oil, brown the garlic with the chili pepper, add the onion and potatoes, and cook for ten minutes. Add the green beans and the peeled tomatoes and cook for another twenty minutes cover with the skillet, stirring occasionally. Add water if necessary.
- Season with salt and add the fresh basil.
- Serve warm.
