Potatoes Tomatoes And Beans Recipes

POTATO SALAD WITH GREEN BEANS AND TOMATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. , Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and , refrigerate.

POTATOES, TOMATOES AND BEANS

Steps:

• Wash and trim the beans, and cut them into bite sized pieces.
• Wash, trim and cut the potatoes in 1 cm dice.
• Boil the potatoes and the beans separately until just tender.
• Peel and chop the tomatoes and the onion.
• Sauté them in the olive oil until the tomatoes fall apart and the mixture thickens slightly.
• Add the seasonings and the drained potatoes and beans, and simmer for 10 to 15 minutes to amalgamate.

STEWED POTATOES AND GREEN BEANS WITH TOMATOES

Steps:

• Cook green beans, potatoes, and garlic in oil with 2 teaspoons salt and 1 teaspoon pepper in a 5-quart heavy pot over medium-high heat, covered, stirring occasionally, until vegetables begin to soften and stick to bottom of pot, about 10 minutes.
• Pulse tomatoes with their juice several times in a food processor until coarsely chopped, then add to vegetables. Add water and simmer, partially covered, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Mash a few potatoes into sauce and season with salt and pepper.

ROASTED BEANS AND TOMATOES

Steps:

• Heat the oven to 450 degrees F with an empty baking sheet on an upper rack.
• Coat beans and tomatoes with olive oil and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. Serve as a side.

ROASTED POTATOES, CHERRY TOMATOES, AND GREEN BEANS

Steps:

• Preheat oven to 400^.
• Spray a jellyroll pan with non-stick cooking spray.
• Toss potatoes in a zip-top bag with 2 T. olive oil.
• Scatter on pan and sprinkle with salt and pepper.
• Roast until tender, approximately 50 minutes, turning occasionally.
• In the meantime, cook the green beans in a large saucepan of boiling salted water for 3 minutes.
• Drain beans and pat dry.
• Place beans, tomatoes, and garlic in another zip-top bag.
• Add 2 T. olive oil and shake to mix.
• When potatoes are tender, add the bean mixture and roast another 8 minutes.

TOMATO AND RUNNER BEANS

Steps:

• Steam the beans in a foil covered colander over your potatoes or blanch in salted boiling water until tender.
• Whilst the beans are cooking, make a quick tomato sauce by frying the garlic gently in some olive oil. Add the tomatoes and bring to the boil.
• Add a little salt and pepper and simmer for about 15 minutes until you have a thick tomato sauce. Season, to taste.
• Stir the beans into the sauce until they are all covered

GREEN BEANS AND POTATOES

Steps:

• In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
• In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

TOMATOES AND BEANS

Steps:

• Heat oil in a skillet over medium heat. Cook garlic in the hot oil until golden, about 5 minutes. Stir beans into the oil; season with salt. Cook and stir the beans until hot, about 5 minutes. Stir tomatoes into the beans; cook and stir until the tomatoes soften, about 5 minutes more.
• Pour broth over the beans mixture; stir. Cook the mixture at a simmer until the liquid reduced in volume by about half, about 15 minutes. Season with pepper.

POTATOES WITH BEANS 'N' PASTA

Steps:

• Add 1 in. of water to a large saucepan; add the potatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. , Meanwhile, in a large nonstick skillet, saute peppers and garlic in oil for 3 minutes. Stir in the broth, lemon juice, basil, parsley, lemon zest, salt and pepper. Cook over low heat for 2 minutes. , Drain potatoes and beans. Add potatoes, beans and pasta to pepper mixture; heat through. Sprinkle with Parmesan cheese.

POTATO, GREEN BEAN, AND CHERRY TOMATO SALAD

Steps:

• Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well.
• Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.
• Add green beans, tomatoes, and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)

GREEN BEANS AND TOMATOES

Steps:

• Put 1 tablespoon olive oil in a large skillet and turn heat to high. Add beans and cook, undisturbed, until they begin to brown a little on bottom. Add tomatoes, turn heat to low, and cover. Cook about an hour, stirring occasionally, until beans are very tender.
• Season with salt and pepper and stir in remaining olive oil. Serve hot or at room temperature.