Stewed Potatoes and Green Beans with Tomatoes

Ingredients

• Garlic

  Raw

  4 cloves, minced or 12g

• Water

  Plain, clean water

  1 cup or 237g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Green beans

  Snap beans, raw

  60 beans or 330g

• Potato

  Flesh and skin, raw

  4 ½ cup, diced or 675g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Trim the green beans and cut them into 2 inch pieces.
2. 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.
3. 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.

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