Active Time

　　30 min

　　Total Time

　　30 min

　　Tomatoey green beans and potatoes are completely at home next to smothered pork chops with mushrooms . If there are any leftovers, serve them topped with fried eggs and crumbled feta for a fuss-free vegetarian dinner.

　　

Ingredients

Makes 4 (side dish) servings

　　1 pound green beans, trimmed and cut into 2-inch pieces

　　2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces

　　4 large garlic cloves, minced

　　1/4 cup extra-virgin olive oil

　　1 (28-ounces) can whole tomatoes in juice

　　1 cup water

　　

Step 1

Cook green beans, potatoes, and garlic in oil with 2 teaspoons salt and 1 teaspoon pepper in a 5-quart heavy pot over medium-high heat, covered, stirring occasionally, until vegetables begin to soften and stick to bottom of pot, about 10 minutes.

　　

Step 2

Pulse tomatoes with their juice several times in a food processor until coarsely chopped, then add to vegetables. Add water and simmer, partially covered, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Mash a few potatoes into sauce and season with salt and pepper.