4 Servings 30 min Cook
4 Cloves, minced Garlic
1 Cup Water
1 Can Tomatoes
6 Beans (4" long) Green Beans
9 Cup, diced Potato
1/4 Cup Olive Oil
Trim the green beans and cut them into 2 inch pieces.
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.
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.
