Friday, 31 August 2007

Potatoes, Tomatoes & Beans (Oh my!)

C'mon, I dare you - try to say Potatoes, Tomatoes and Beans without ending with "Oh My!" I dare you! Huh. Well, I just can't do it.

Treat this as a vegetarian stew, and serve it with bread and butter or over steamed rice as the mainstay of a meal. Or, you could serve it as a side dish to some kind of meat. It's very versatile.

2 to 4 servings
45 minutes - 15 minutes prep time

Potatoes, Tomatoes and Beans
450 grams (1 pound or 2 cups) green or yellow wax beans
4 large tomatoes, peeled and chopped
1 medium onion, peeled and chopped
2 large potatoes, cut in biggish chunks
1 tablespoon extra-virgin olive oil
1/4 teaspoon hot pepper flakes
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon sea salt
1/4 teaspoon black peppercorns, crushed
1/2 teaspoon cumin seed, ground

Wash and trim the beans, and cut them into bite sized pieces. Wash and cut the potatoes into large but bite-sized chunks.

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.

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