Inspired by video30 minutesdinner
Italian Green Beans, Potatoes, and Tomatoes
A traditional Southern Italian dish combining green beans, potatoes, and tomatoes, cooked with garlic, basil, and chili for a healthy, flavorful meal.
A traditional Southern Italian dish combining green beans, potatoes, and tomatoes, cooked with garlic, basil, and chili for a healthy, flavorful meal.
About 10 min
Prep time
21 min
Cook time
About 37 min
Total time
4 servings
Yield
Ingredients
8 ingredients- Calories
- 245 kcal
- Fat
- 9g
- Carbs
- 38g
- Protein
- 6g
Whole recipe (4 servings): 980 kcal
- 450 g green beans, trimmed
- 450 g potatoes, halved or quartered depending on size
- Tomatoes (plum tomatoes and small garden tomatoes), scored or halved
- 1 small head garlic, chopped and crushed
- 1 mild chili pepper, sliced with seeds
- A good pinch of salt
- Olive oil
- Fresh basil
Method
10 steps- Bring water to a boil, add a good pinch of salt.
- Blanch green beans for about 5 minutes until they begin to soften, then remove with a slotted spoon.
- In the same water, cook potatoes for approximately 6 to 7 minutes until partly cooked.
- In a wide pan, heat olive oil over medium heat, add crushed garlic and sliced chili pepper, and cook until fragrant without burning.
- Add chopped or whole tomatoes to the pan, season with a pinch of salt, and cook until they release juices and become soft.
- Add the partly cooked potatoes to the pan, along with 150 g of the cooking water, and cook for a few minutes.
- Add the blanched green beans and most of the basil, stir to combine, and cook on medium-high heat for about 15-20 minutes until everything is tender and flavors meld.
- Turn off heat, drizzle with olive oil, add remaining basil, and mix well.
- Optionally, remove the lid for the last 5 minutes to thicken the sauce as water evaporates.
- Serve warm or at room temperature, and store leftovers in the freezer for later use.
Recipe notes
Helpful tips
- Remove the ends and any thick strings from fresh green beans before cooking.
- Use fresh basil for the best flavour, adding most during cooking and some at the end.
- For thicker sauce, remove the lid in the last 5 minutes to allow water to evaporate.
- Cook more than needed and freeze leftovers for convenience.
- Use leftover cooking water, frozen in ice cubes, to add extra flavour when reheating.
Equipment
- Large pot for blanching
- Wide pan for cooking the dish
- Slotted spoon
- Knife and chopping board
Storage
Can be cooled and frozen in batches; reheat with a splash of water and olive oil.
Additional tips
- Be careful when handling chili peppers and garlic to avoid skin irritation.
Recipe inspiration
Inspired by Tortellino
Estimated nutrition
Per serving: 245 calories
Fat: 9 g · Carbs: 38 g · Protein: 6 g
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