Green Beans, Potatoes, and Tomatoes

Because we are committed to the spirit of Italian-American home cooking—what some people call “grandmother’s cooking”—we cook these vegetables together until they are soft and yielding and their flavors become one. Cooking vegetables to this degree may not be stylish in today’s culinary world, but for side dishes such as this, it’s the only way to go. This does not mean the veggies are overcooked—far from it. They are stewed just until the dish is warm, enticing, and delicious.–Michael Ronis

LC Grandma Was Ahead Of Her Time Note

Funny how a recipe with its origins back in our grandmothers’ day yields results that taste fantastically modern. Seems grandma was ahead of her time….

Green Beans, Potatoes, and Tomatoes Recipe

  • Quick Glance
  • 35 M
  • 55 M
  • Serves 4


  • 1 large russet potato, peeled and cut into 1-inch cubes
  • 1 pound fresh green beans, trimmed
  • 1/4 cup olive oil
  • 1/4 cup diced red onions
  • 1 clove garlic, peeled and coarsely chopped
  • 2 cups canned Italian plum tomatoes, drained and coarsely chopped
  • 8 to 10 oregano leaves
  • 1 bay leaf
  • Salt and freshly ground black pepper


  • 1. Place the potatoes in a medium-sized pot, add enough lightly salted cold water to cover them by 2 inches, and bring it to a boil over high heat. Reduce the heat to medium and simmer the potatoes for about 20 minutes or until they are just tender. Drain them in a colander and rinse them under cold water. Set them aside.
  • 2. In a large pot of lightly salted boiling water, blanch the green beans for about 5 minutes or until they are tender. Drain them and immediately submerge them in cold water. Drain them again and set them aside.
  • 3. In a large saute pan, heat the olive oil over medium heat. When the oil is hot, add the onions and cook them, stirring, for about 2 minutes or until they are lightly browned. Add the garlic and cook the mixture, stirring occasionally, for 2 minutes. Take care not to let the garlic burn.
  • 4. Add the green beans, tomatoes, oregano, and bay leaf. Season the vegetables to taste with salt and pepper. Mix them well and simmer them for 5 minutes. Add the potatoes and mix them in well. Simmer the vegetables for 5 minutes, or until the green beans are very tender and the dish is heated through. Transfer the vegetables to a bowl and serve.
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