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SideChef
Recipes
Dairy-Free
New Potato and Green Bean Tomato Ragout

12 INGREDIENTS • 10 STEPS • 1HR 10MINS

New Potato and Green Bean Tomato Ragout

Recipe

5.0

1 rating
Summer brings us many treasures: green beans, tomatoes and not least among them, new potatoes. Georgia farmers work twice as hard as farmers in cooler climates to grow them. They have to plant them and then cover them with extra dirt as they grow. When first pulled from the ground, the hard work makes sense because of their delicate flavor and texture.
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Summer brings us many treasures: green beans, tomatoes and not least among them, new potatoes. Georgia farmers work twice as hard as farmers in cooler climates to grow them. They have to plant them and then cover them with extra dirt as they grow. When first pulled from the ground, the hard work makes sense because of their delicate flavor and texture.
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.

1HR 10MINS

Total Time

$0.20

Cost Per Serving

Ingredients

Servings
2
us / metric
Baby Potato
to taste
Baby Potatoes
Green Beans
to taste
Green Beans
Salt
1 tsp
Salt
Yellow Onion
to taste
Yellow Onions
Cherry Tomato
to taste
Cherry Tomatoes
Collard Greens
to taste
Collard Greens
Italian Flat-Leaf Parsley
to taste
Italian Flat-Leaf Parsley
Water
to taste
Cold Water
Garlic
1 clove
Garlic
Water
3 1/2 cups
Water
Olive Oil
1 Tbsp
Olive Oil
Salt
to taste
Salt

Nutrition Per Serving

VIEW ALL
Calories
67
Fat
7.0 g
Protein
0.2 g
Carbs
1.2 g
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New Potato and Green Bean Tomato Ragout
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author_avatar
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.

Cooking Instructions

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step 1
Cut Baby Potatoes (to taste) in half lengthwise, then place in large saucepot. Add enough Water (to taste) so that water comes at least 1-inch over the top of potatoes. Cover pot, and place over high heat.
step 2
When water comes to a boil reduce heat to medium, and cook until potatoes are easily pierced with a sharp knife, 25-30 minutes.
step 3
While potatoes cook trim ends from Green Beans (to taste), and cut beans into 1-inch pieces. It’s okay if some are larger or smaller.
step 4
Crush and peel Garlic (1 clove). In a large saucepot combine beans, crushed garlic, Water (3 1/2 cups) and Salt (1 tsp). Place over high heat. When water comes to a boil reduce heat to medium, cover pot and set timer for 15 minutes.
step 5
While potatoes and beans cook, prepare your mise en place: Peel Yellow Onions (to taste), and cut into 1/4-inch dice. Measure 1 cup diced onion - reserve the rest for another use. Halve Cherry Tomatoes (to taste).
step 6
Remove stems from Collard Greens (to taste) and thinly slice crosswise. Cut collard leaves into 1-inch pieces. Pick and chop Italian Flat-Leaf Parsley (to taste).
step 6 Remove stems from Collard Greens (to taste) and thinly slice crosswise. Cut collard leaves into 1-inch pieces. Pick and chop Italian Flat-Leaf Parsley (to taste).
step 7
When timer sounds add 1 cup diced onion, tomatoes, Olive Oil (1 Tbsp) and Salt (1/4 tsp) to green bean pot. If necessary add water to the pot to keep vegetables just covered in liquid.
step 7 When timer sounds add 1 cup diced onion, tomatoes, Olive Oil (1 Tbsp) and Salt (1/4 tsp) to green bean pot. If necessary add water to the pot to keep vegetables just covered in liquid.
step 8
When potatoes finish cooking, drain liquid away, and add potatoes to bean pot.
step 8 When potatoes finish cooking, drain liquid away, and add potatoes to bean pot.
step 9
When beans are dark green and soft, add collard green stems and leaves. Remove cover from pot, and cook until collards are tender and only about 1/4-inch of liquid remains in pot, 5-6 minutes. Turn off heat, stir well, and adjust seasoning to taste with Salt (to taste).
step 9 When beans are dark green and soft, add collard green stems and leaves. Remove cover from pot, and cook until collards are tender and only about 1/4-inch of liquid remains in pot, 5-6 minutes. Turn off heat, stir well, and adjust seasoning to taste with Salt (to taste).
step 10
Spoon ragout onto 2 plates. Top with Italian Flat-Leaf Parsley (to taste) and enjoy!
step 10 Spoon ragout onto 2 plates. Top with Italian Flat-Leaf Parsley (to taste) and enjoy!

Tags

Dairy-Free
American
Budget-Friendly
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Potatoes
One-Pot
Summer
Vegetables
Soups & Stews
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