Thursday, September 3, 2009
This may be my favorite way to eat green beans, and I usually prefer them just tender and still bright green (See the green bean recipe posted with Potato, Spinach and Feta Gratin).
This way takes an hour, but it's fairly hands off (especially if you substitute haricots verts, which don't need to be trimmed) and really satisfying. We had it with steelhead trout today, but it would also be good with meat loaf, lamb chops, baked chicken, pork tenderloin . . . anything. Joe eats green beans because, as he says, "they're good for me," but he doesn't enjoy them so much as tolerate them. These, he loved.
And they're healthful. You could easily omit the potatoes if you're starch-phobic.
The recipe is from Weight Watchers: Simply the Best. The recipe says it serves four, but those are large servings (which is fine with me; we love our veggies), so it could be stretched to six.
GREEK GREEN BEANS
1 lb. green beans, trimmed and halved (I used haricot verts)
One 14 1/2 oz. can diced tomatoes (I added three small homegrowns)
1 onion, coarsely chopped
1 small all-purpose potato, cubed (I used several small red potatoes, peeled and chopped)
1 tsp. dried oregano
2 tsp. extra virgin olive oil
1/4 tsp. salt (or to taste)
1/4 tsp. black pepper (or to taste)
In a large, nonstick saucepan, bring the beans, tomatoes, onions, potato, oregano, oil , salt and pepper to a boil. Reduce the heat and simmer, covered, stirring as needed, until the vegetables are tender and the flavors are well blended, about 1 hour.
Per serving: 118 calories, 3 G. total fat, 1 G saturated fat, 1 mg cholesterol, 158 mg sodium, 22 G Total carbohydrates, 4 G dietary fiber, 4 G protein, 88 mg calcium.
This is exactly the kind of thing I love to see in my fridge: tasty leftovers . . . Though there aren't as many potatoes in it as it appears. Somehow they ended up on top. Mmmm, potatoes . . .