Saturday, July 20 2024

To be considered as a single dish, this all-vegetarian goodness, also perfect for those who follow a vegan type of diet, is very easy to prepare and requires only a little patience for cooking the potatoes.

A dish that evokes the flavors of yesteryear, even more so if it is prepared with vegetables freshly harvested from your garden.






  • 4 potatoes
  • 12 oz of green beans
  • 1 red onion
  • 2 cups of tomato sauce
  • Basil, to taste
  • Salt, to taste
  • Extra virgin olive oil, to taste



We begin by placing a pot of cold water on the stove with the potatoes inside, first washed well under running water, and thus let them cook for about 30 minutes from the boil, preferably on low heat with a lid suitable for the pot.


In the meantime, we place another pot of cold water on the stove where we are going to cook our green beans, first stripped of the tails at the ends and washed.

We lower our green beans into the boiling water and let them cook for about 10 minutes from the first boil; the green beans should be al dente, not overcooked.

Now that the potatoes and green beans are ready, let them cool.

In the meantime let’s go prepare the sauce for the dressing: in a large frying pan we put the oil and coarsely chopped onion and let it sauté for a few seconds, after which we add the tomato puree and a few leaves of fresh basil and let it cook until the onion is nice and soft and the sauce shrinks a bit but not too much, it should be a bit slippery, not dry, so we adjust the salt.

Now we go to peel the potatoes and cut them into large chunks along with the green beans, then combine everything in the pan with the tomato, stir well so that the sauce incorporates well with the vegetables, after which we turn off the heat.

The dish is ready to serve at the table with a few slices of bread.

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