Green Beans and Potatoes in Red Sauce

I have started a cookbook more times than I care to admit!  So, what exactly is my problem?  I keep changing themes.  Should I create a "this is what I ate this month" book of chaos?  I have not ruled that out.  If you think it is cute, interesting, or ridiculous, please let me know.  :)

In the interim, I have a new... or a refreshed idea.  I'm on a hiatus from meat and poultry.  I've never been a steak and potatoes kind of girl.  Don't get me wrong, I can devour a pound of ribeye and ask for another, but if you really want to see me smile, give me seafood!  Back to the point though, it has been years since I went vegetarian... and I am in love with a hardcore meat and potatoes kind of man.  So, you think this would be difficult, right?  Yah, right!  Seriously, I am creative as ever.  Better still... Poo Bear Pie Bear is happy too!  Yes, I did just call Jeff Poo Bear Pie Bear.    

If you want to be as cool as PBPB, I need you to:

try it

comment on it

share it

Please do not ever forget that recipes are ideas that need cooks to make them their own.  Take it away baby!

Green Beans and Potatoes in Red Sauce

Inspired by and dedicated to my mom and meme, who makes the best beans in sauce!

2 Tbsp. extra virgin olive oil

2 onions, diced

5 garlic cloves, minced

1 28 oz. can crushed tomatoes

1 28 oz. can whole plum tomatoes

1 Tbsp. basil, dried

1 tsp. kosher salt

2 1/2 cups potatoes, cut into bite size people (I used gold potatoes)
1 cup vegetable stock or water

4 cups fresh green beans, stems and rough ends cut off

black pepper, to taste

Romano, grated, for serving 

1. Heat oil in a large, deep pot over medium heat
2. Add onions and cook until soft, stirring occasionally, about 5 minutes
3. Add garlic and cook until soft, stirring occasionally, about 1-2 minutes
4. Add crushed tomatoes and whole plum tomatoes, breaking the whole tomatoes into bite size pieces with your hands (FUN!)
5. Stir in basil and salt
6. Add potatoes and cook until fork-tender, about 1 hour
7. Add beans and stock, cover and simmer until tender to the bite, but slightly crisp, about 30 minutes
8. Taste, add pepper and salt, as desired
9. To serve:
1. Drizzle with extra virgin olive oil
2. Sprinkle with  romano cheese (Pecorino Romano is the best!)
3. Add some warm crusty bread for sopping up that sauce!

If I had fresh basil on hand (wish I did!), I would tear it up and throw it in right before serving.  This is what I had in the pantry and fridge tonight.  Do what you can do.  Fresh green beans are best used shortly after buying.  That being said - use whatever potatoes, beans, tomatoes, and herbs you have on hand.  I was a very poor college student once.  I have also been just plain poor.  I understand the value of a recipe and how easily and happily it can be manipulated to suit your needs!  Hey, I'd prefer if you did it my way, but that does not mean there is not another way or a better way!  It does not have to be exact.  In the spirit of cooking, check out my substitutions below:

Extra Virgin Olive Oil:  olive oil, canola oil, vegetable oil, grapeseed oil, truffle oil, butter, cooking spray

Onions:  cut your fresh onions however you please (slice, mince), shallots,  or dehydrated onions and onion powder can be added with tomatoes

Garlic:  jarred garlic, shallots, dehydrated garlic and garlic powder can be added with tomatoes

Tomatoes:  Fresh tomatoes, any variety, diced/chopped/etc., tomato sauce, tomato paste and water.  Ketchup and water if you must!

Basil:  Any of your favorite fresh or dried herbs!  Basil, parsley, fennel, thyme, rosemary.  Or nothing,

Salt:  sea salt, iodized salt, garlic salt, seasoned salt


Potatoes:  Any potato will do, choose your favorite!  White, Red, Yellow, Russet, etc.  If you use frozen, thaw first and only warm enough to absorb sauce.  Canned can be drained and warmed to absorb sauce.


Vegetable Stock:  Water, any stock, any broth (chicken, beef, etc.)

Green Beans: frozen (thaw and add just to warm), canned (drain and add just to warm), ANY OTHER VEGETABLE:  broccoli, fennel, escarole, kale, spinach, mushrooms, corn, etc.

Cheese: Parmesan, Asiago, ANY grated cheese you like or have