Green Beans and Potatoes in Tomato Sauce

By Bob Lipinski

I enjoy making colorful, tasty dishes that don’t incorporate too many ingredients and are fairly easy to prepare. This dish was made decades ago by my mother when green beans (formerly called string beans) were in season. I’ve been making it for quite a while and for me, it’s comfort food, although green beans now can be found year-round.

Green Beans and Potatoes in Tomato Sauce

• ¼ cup olive oil
• 8 cloves garlic chopped coarse
• 1 cup onion chopped coarse
• 1 (28-ounce) can crushed tomatoes
• ¼ cup dry red wine
• 1 pound green beans, ends trimmed and cut into 2-inch pieces
• 3 small potatoes cut into 1-inch cubes (about 1 pound)
• 4 basil leaves torn or 1 teaspoon dried
• ¼ teaspoon crushed hot red pepper
• ¼ teaspoon salt
• ½ teaspoon black pepper
• ⅓ cup pecorino cheese grated

In a large saucepan heat the oil over medium heat and when hot sauté garlic and onions until they are translucent. Add tomatoes and red wine, stir, then add remaining ingredients except the cheese. Cook for 10 minutes, then lower to simmer, cover, and cook for 1 hour, stirring occasionally. Beans and potatoes should be firm, but not mushy. If the sauce is too dry add some chicken broth or water.

Ladle mixture into bowls and sprinkle with cheese.

Beans and Potatoes cooking in Tomato Sauce

Bob’s Wine Recommendation:

Whites: Chardonnay, Pinot Gris, White Bordeaux

Reds: Rosso Piceno, Merlot, Shiraz

Bob Lipinski, the author of 10 books on alcoholic beverages and food, consults and conducts training seminars on Wine, Spirits, and Food, and is available for speaking engagements. He can be reached at www.BobLipinski.com OR Bob@BobLipinski.com