Italian Green Beans, Potatoes, and Tomatoes

Ingredients

• 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

1. Bring water to a boil, add a good pinch of salt.
2. Blanch green beans for about 5 minutes until they begin to soften, then remove with a slotted spoon.
3. In the same water, cook potatoes for approximately 6 to 7 minutes until partly cooked.
4. In a wide pan, heat olive oil over medium heat, add crushed garlic and sliced chili pepper, and cook until fragrant without burning.
5. Add chopped or whole tomatoes to the pan, season with a pinch of salt, and cook until they release juices and become soft.
6. Add the partly cooked potatoes to the pan, along with 150 g of the cooking water, and cook for a few minutes.
7. 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.
8. Turn off heat, drizzle with olive oil, add remaining basil, and mix well.
9. Optionally, remove the lid for the last 5 minutes to thicken the sauce as water evaporates.
10. Serve warm or at room temperature, and store leftovers in the freezer for later use.