With this recipe, you will actually be preparing the string beans and potatoes at the same time in two different pots and then you will be combining the two in into one pot. If you want to save some time, you can boil the string beans the day before and leave them in your refrigerator until you are ready to make this dish.
- 5 pound bag of potatoes (Eastern, russet or red potatoes), peeled and cut into quarters or sixths if the potatoes are big
- 2 cloves garlic
- 2-3 leaves of fresh basil or ½ teaspoon of crushed basil
- 2 tablespoon olive oil
- 1 1/2 cup pureed or crushed tomatoes
- 2 cup water * (add enough water to just cover the potatoes)
- 3 tablespoon salt (and then add more to taste)
- 3 pound string beans with the ends snipped. (You can find 2 lb. bags of ready snipped and cleaned string beans in the produce section of most supermarkets)
- Put at least four quarts of water to boil in large pot. Add one tablespoon of salt. When the water comes to a boil, add string beans.
- Boil uncovered until the string beans are fork tender. Drain and set aside.
- In a large saucepan over medium heat add olive oil and garlic. Soften garlic and then add tomatoes and basil.
- Add the cut up potatoes and stir well.
- Add water and salt.
- Cover, lower heat to simmer and continue to cook for about 20-30 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, add the drained string beans to the pot with the potatoes.
- Stir slowly so you mix the string beans with the potatoes, taste and add more salt if you need to.