The recipe for boiled green beans and potatoes with yellow tomato sauce is a fresh and tasty summer side dish, a salad that you can also prepare as a light second course.
The green beans or snap beans can be boiled or prepared as stewed green beans without boiling, the green bean is a legume that is harvested and consumed with its pod, but its nutritional characteristics are more similar to a vegetable, with the harvest season being summer, usually from May to September.
In my recipe today, I explain how to clean and cook fresh green beans pairing them with a fragrant and refreshing yellow tomato sauce prepared in a few simple steps, a perfect dressing for boiled potatoes and green beans. You’ll love them!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
- Energy 207.08 (Kcal)
- Carbohydrates 24.04 (g) of which sugars 4.71 (g)
- Proteins 4.46 (g)
- Fat 12.18 (g) of which saturated 1.78 (g)of which unsaturated 0.28 (g)
- Fibers 5.54 (g)
- Sodium 702.70 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 17.6 oz green beans
- 10.6 oz potatoes
- 7.1 oz yellow cherry tomatoes
- 1 clove garlic
- 1 bunch parsley
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools
- Mixer
Recipe: green beans and potatoes
With a knife or with your hands, trim the two ends, if there is a filament along the pod, remove it. Wash them well and drain them in a colander. You can decide whether to cut them into two or three pieces before or after cooking. Place the beans in a pot of slightly salted boiling water and cook for about 15-20 minutes, drain and cool.
Choose potatoes preferably of the same size for uniform cooking, wash them and place them unpeeled in a pan of salted water. Cook for about 20 minutes from boiling, check if they are done by piercing with a fork, they should be cooked but not mushy. Drain, cool, peel, and cut the potatoes into pieces.
Now it’s time to prepare the yellow cherry tomato sauce.
Blanch the tomatoes for a few minutes in boiling water, drain and let cool, then remove the skin (it will come off very easily).
In a food processor, place the peeled tomatoes, washed parsley, peeled garlic clove, salt, and pepper. Turn on the processor and blend everything, gradually add extra virgin olive oil until you get a sauce of the right consistency.
Now all you have to do is assemble your green bean and potato salad.
In a serving dish, mix the boiled green beans and potatoes, season with salt if necessary, and dress everything with the freshly prepared fresh yellow tomato sauce.
You’ll taste a delicious, wholesome, and light side dish. Enjoy your meal!
Storage and Tips
Storage: The boiled green beans and potatoes can be stored in the refrigerator for 2-3 days in a closed container. I recommend dressing them at the time of use.
Tips: To prepare the sauce, you can replace the yellow cherry tomatoes with red ones and the parsley with fresh basil.
If you have leftover sauce, don’t worry, you can use it for bruschetta.
