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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat skillet over medium heat. | 2. Add oil and coat pan. | 3. Add garlic and cook until soft, but not brown. | 4. Drain liquid from tomatoes and reserve. | 5. Add tomatoes and oregano to pan and cook 20-30 minutes over moderate heat, stirring occasionally. | 6. While tomatoes are cooking parboil potatoes and beans separately (I've nuked potatoes in the micro and obtained satisfactory results- it's quicker than boiling). | 7. Drain cooked (al dente preferably) beans and add them to the tomato mixture. | 8. Cut potatoes into 1 inch cubes and add to sauce. | 9. Cook for another 5-10 minutes (if the mixture needs more moisture or you just prefer this dish saucier you can add some of the reserved liquid at this stage). | 10. Salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	4 -5		chopped	-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
tomato	1	can	peeled chopped	62.068999999999996	13.7631	3.2384	0.5397
oregano	1	pinch	crushed dried	0.1656	0.0431	0.0056	0.0027
potato	2		boiling	-	-	-	-
green bean	2	cups		62.0	13.94	3.66	0.44
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.