Tomatoey green beans and potatoes are completely at home next to smothered pork chops with mushrooms . If there are any leftovers, serve them topped with fried eggs and crumbled feta for a fuss-free vegetarian dinner.
Ingredients
1 pound green beans, trimmed and cut into 2-inch pieces
2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces
4 large garlic cloves, minced
1/4 cup extra-virgin olive oil
1 (28-ounces) can whole tomatoes in juice
1 cup water
Directions
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.
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.
