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RECIPE
12 INGREDIENTS10 STEPS1hr 10min

New Potato and Green Bean Tomato Ragout

5.0
1 Ratings
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.
New Potato and Green Bean Tomato Ragout Recipe | SideChef
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.
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
http://www.peachdish.com
1hr 10min
Total Time
$0.20
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
to taste
to taste
1 1/4 tsp
to taste
to taste
Cherry Tomatoes
to taste
to taste
Cold  Water
1 clove
3 1/2 cups
Water
1 Tbsp
to taste
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Nutrition Per Serving

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CALORIES
67
FAT
7.0 g
PROTEIN
0.2 g
CARBS
1.2 g

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 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 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!
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Nutrition Per Serving
Calories
67
% Daily Value*
Fat
7.0 g
9%
Saturated Fat
1.0 g
5%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
1.2 g
0%
Fiber
0.1 g
0%
Sugars
0.0 g
--
Protein
0.2 g
0%
Sodium
1523.0 mg
66%
Vitamin D
--
--
Calcium
49.3 mg
4%
Iron
0.1 mg
1%
Potassium
14.3 mg
0%
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