Fagiolini e Patate al Pomodoro con Crostini (Green Beans and Potatoes Braised in Tomato with Garlic Crostini)
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Ingredients
- 300 g fine green beans, trimmed
- 400 g potatoes, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 400 g chopped tomatoes
- 1 baguette
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 427 kcal
- Protein
- 10.6 g
- Carbohydrate
- 57.2 g
- of which sugars
- 8.5 g
- Fat
- 15.2 g
- of which saturates
- 2.1 g
- Fibre
- 7.5 g
- Salt
- 0.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the olive oil in a large pan and soften the onion for 6 minutes, then add 2 crushed garlic cloves and cook for 1 minute.
- 2
Stir in the chopped tomatoes and potatoes, cover and simmer for 15 minutes.
- 3
Add the green beans and cook for a further 10-12 minutes until the potatoes and beans are tender.
- 4
Meanwhile, slice the baguette, drizzle with the remaining olive oil and toast until golden, then rub with the remaining garlic clove.
- 5
Season the stew with black pepper and serve with the garlic crostini.
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