Green Beans Braised with Mint and Potatoes



4 servings



3 tbsp. olive oil and margarine, mixed
1 cup tomato juice or
1 lb. fresh green beans, trimmed and cut
1 tbsp. fresh parsley, chopped (optional)
2 md. potatoes, peeled
Salt and freshly ground pepper, to taste
Fresh mint, chopped, to taste


Heat the fat in an enameled pan and mix in the tomato juice or sauce. Add the green beans and parsley to the pan with enough water to almost cover. Tuck the potato slices in between, partially cover the pan, and simmer for 25 minutes, the stir and season with salt, pepper, and 2 tablespoons chopped mint. Cook uncovered until the beans and potatoes are fork tender, about 10 more minutes. If the sauce has not thickened, pour it into a small pan, and boil down to one cup, then combine with the beans and potatoes in a warm serving bowl. Sprinkle with a little additional fresh mint and serve warm.

Author's Comments

Excellent with grilled chops, fish or egg dish, but equally good as a main course with cheese.

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