Friday, September 19, 2008

Quick Dish: Skillet Potatoes and Green Beans

Great with fish, chicken or beef for dinner and then folded into an omelette the next morning, there's never a better time to whip up this mix of potatoes, beans and tomatoes than September when the farmers markets are at their peak.

Skillet Potatoes and Green Beans
2 tbsp olive oil
3 slices of pancetta, diced small (optional)
2 shallots, sliced fine
3 cloves of garlic, chopped fine
1 large very ripe tomatoe, diced
1/4 cup water
1/2 pound green beans, trimmed
1/2 pound small new potatoes, scrubbed and quartered
Salt and pepper
Fresh parsley

In a large skillet, heat the olive oil over medium-high heat. Add the pancetta and cook until getting crispy, about 3-4 minutes. Add the shallots and garlic to the pan and cook for a few minutes until soft. Add the diced tomato and the water and stir to combine. Toss in the beans and the poatoes, sprinkle with salt and pepper, toss to coat, and cover to let simmer/steam for 15 minutes or until the vegetables are tender but still firm. Remove from heat, sprinkle with chopped parsley and serve.

1 comment:

Rachel said...

I was making a very similar pasta sauce tonight. I read this after I started making it and thought it was a good idea. I had the green beans but not the potatoes, so I just put the beans into the sauce to coat and cook them, and then fished them out to have as a side dish with my pasta. I'll try this with the potatoes next time too!