Green Beans and Potatoes

This dish takes me back to my childhood. Whenever my mother had extra “gravy” (tomato sauce) she would mix it with some fresh green beans and petite potatoes and top it with some grated cheese. It became one of the comfort foods from my youth that I still crave today. It’s easy to make and compliments a grilled pork chop or a roasted chicken. I even took a plate of it for lunch.

Makes 8-12 servings

1 lb Petite White Potatoes*

1 lb Fresh Green Beans (trimmed)

2 C Marinara

Salt and Pepper

Grated Romano Cheese*

Place the cleaned potatoes in a pot of salted water and bring to a boil. Continue to cook for an additional 10-12 minutes or until you can easily insert a fork into the potatoes. Do not allow them to get mushy. Drain and put back into the pot with the heat off.

Wash and trim the ends of the green beans and either boil them or steam them for 10-12 minutes or until crisp tender but not fully cooked. Drain and add them to the pot with the potatoes.

Add the 2 cups of marinara to the potatoes and green beans. Bring to a low simmer and cook for 10 minutes. Taste for salt and pepper. Place in a large bowl and top with some grated Romano cheese.

* Pronto Substitutes

Petit White Potatoes – You can use cleaned, unpeeled Yukon Gold potatoes cut into 2 inch cubes.

Romano Cheese – Substitute Parmesan

Cooking Green Beans

The best investment you can make in your kitchen is a vegetable steamer. The vegetables retain their nutrients, taste better, and it’s easier to tell when they are cooked.

To print a copy of this recipe go to Green Beans & Potatoes.