June 06, 2016
Fresh Tomatoes, Dinner, Side Dishes,
Beans, Spanish, Budget-Friendly, Quick Meals, Weeknight Meals, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Frozen Vegetables, Green Beans more
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"They used flat beans also"
Peel and chop the large potato thick.
Add green beans and potato to cook barely covered by the broth and cover the pan. You have to simmer until the potato and beans are tender and the broth is reduced by half.
If necessary uncovers the pan halfway through cooking to assist evaporation broth.
Meanwhile, we peel and chop the onion and garlic and sauté in oil in a pan.
We also add seasoning.
When the vegetables are poached, add the paprika bell pepper and when we put the tomato.
When the tomato has reduced mix the contents of the two pans.