04/04/2023
Stewed potatoes with green beans is an excellent lean dish, which, despite its simplicity, turns out to be very tasty. Thanks to roasting before stewing, the vegetables keep their shape perfectly, and the tomato sauce makes the dish juicy. Try to cook.
Products (for 5 servings)
Potato - 600 g
Green beans fresh or frozen - 300 g
Carrot - 100 g (1 pc.)
Onion - 100 g (1 pc.)
Garlic - 2 cloves
Tomato paste or tomato sauce - 2 tbsp. spoons
Vegetable oil - 3-4 tbsp. spoons
Salt - to taste
Ground black pepper - to taste
We prepare all the necessary products.
I have frozen green beans in sliced form. If you have whole pods, cut into 3-4 cm pieces.
Defrost green beans, rinse thoroughly, fill with cold water and cook for 10 minutes after boiling. Throw the beans in a colander.
Peel the potatoes, wash and cut into cubes.
Heat up a frying pan with 2 tbsp. tablespoons of vegetable oil. Fry potatoes over medium heat until golden brown, 5 minutes, stirring occasionally. We shift the potatoes into a cauldron.
Carrots are peeled, washed and rubbed on a coarse grater.
Peel the onion, wash and finely chop.
Peel the garlic, wash and finely chop.
Heat the remaining vegetable oil in a frying pan. Saute onion and carrot over medium heat until soft, about 5 minutes, stirring occasionally.
Add garlic to the pan and fry for 30-40 seconds.
In a cauldron, add green beans and fried carrots with onions and garlic to the potatoes.
Pour 300 ml of water into the cauldron. Add tomato paste, salt and pepper to taste. Stir and simmer over low heat until the potatoes are soft, 10-15 minutes.
Stewed potatoes with green beans is ready.
Bon appetit!
