Green Beans and Potatoes in Chunky Tomato Sauce

By japaulson

To peel tomatoes, score the skin by making a small X on the bottom side with a sharp knife. Place tomato in boiling water for 30 seconds. Remove tomato using a slotted spoon; immediately submerge in a bowl of ice water. Let stand for one minute. Skin should pull off easily with a sharp knife.

Ingredients

• 1 1/2 tablespoons olive oil
• 1 garlic clove, minced
• 1 1/2 cups diced red potato
• 1/2 cup chopped celery
• 1/2 teaspoon salt
• 1 1/4 pounds green beans, trimmed
• 1/4 cup water
• 1/3 cup chopped fresh cilantro
• 3/4 pound plum tomatoes, peeled and coarsely chopped
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper

Details

Servings 8

Preparation

Step 1

1. Heat olive oil in a large skillet over medium-high heat. Add garlic to pan; sauté 30 seconds, stirring constantly. Add potato, celery, salt, and beans; sauté 1 minute. Add 1/4 cup water; cover and cook 5 minutes or until beans are crisp-tender. Add cilantro and tomatoes. Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally. Stir in peppers.