Green beans with potato and tomato

Deur Barbara Joubert, SARIE KOS Winter 2010

Foto’s: Micky Hoyle Galery

Many people say it should be potatoes and beans, while others prefer green beans and tomatoes.

(6-8 portions)

15 ml butter
1 large onion, chopped
2 cloves of garlic, finely chopped
200 g small rosa tomatoes
350 g thin green beans, cut into pieces of about 3 cm
3 medium potatoes, peeled and diced
salt and freshly ground black pepper to taste

Melt butter in a deep pan. Fry onion and garlic until soft and translucent. Add tomatoes and fry until peels burst and liquid emerges. Add green beans and potatoes. Season with salt and pepper. Put on lid and reduce heat. Steam vegetables until potatoes and beans are soft.

Assistent Melissa Pecoraro

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Serve as a side dish or as lunch.