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Green Beans & Potatoes in Chunky Tomato Sauce - Recipes



 
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To peel tomatoes, score the skin by making a small X on the bottom side with a sharp knife. Place tomato in boiling water for 30 seconds. Remove tomato using a slotted spoon; immediately submerge in a bowl of ice water. Let stand for one minute. Skin should pull off easily with a sharp knife.

Yield: 8 servings (serving size: about 3/4 cup)

Ingredients:

1 1/2 tablespoons olive oil

garlic clove, minced

1 1/2 cups diced red potato

1/2 cup chopped celery

1/2 teaspoon salt

1 1/4 pounds green beans, trimmed

1/4 cup water

1/3 cup chopped fresh cilantro

3/4 pound plum tomatoes, peeled and coarsely chopped

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground red pepper

Preparation: Heat olive oil in a large skillet over medium-high heat. Add garlic to pan; saut? 30 seconds, stirring constantly. Add potato, celery, salt, and beans; saute 1 minute. Add 1/4 cup water; cover and cook 5 minutes or until beans are crisp-tender. Add cilantro and tomatoes. Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally. Stir in peppers.

Nutrition: Calories:70 (35% from fat), Fat:2.7g (sat 0.4g,mono 1.9g,poly 0.3g), Protein:1.9g, Carbohydrate: 11.1g, Fiber: 3.8g, Cholesterol: 0.0mg, Iron: 0.7mg, Sodium:159mg, Calcium:47mg.

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