Green Beans and Potatoes in Chunky Tomato Sauce

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
• 1  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

1. Heat olive oil in a large skillet over medium-high heat. Add garlic to pan; sauté 30 seconds, stirring constantly. Add potato, celery, salt, and beans; sauté 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.

Nutritional Information

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