Mediterranean Green Beans and Potato Toss

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  • Makes 10 cups

Flavorful cherry tomatoes, garlic, and shallots cook down to a quick and tasty sauce for this Mediterranean green beans and potato dish with cannellini beans. Serve these Greek-style green beans as a side or a light entree with a side of crusty whole-grain bread to catch every last bit of sauce. To save time and cut down on dirty dishes, use an immersion blender to blend the sauce right in the skillet rather than using a traditional blender.

Ingredients

  • 1½ pounds baby potatoes, halved
  • 16 ounces fresh green beans, trimmed and cut into 1-inch pieces (3¼ cups)
  • 1 15-ounce can no-salt-added cannellini beans, rinsed and drained
  • 3 tbsp pitted Kalamata olives, slivered
  • 1 shallot, sliced (¼ cup)
  • 2 cloves garlic, minced
  • 4 cups cherry or grape tomatoes, halved
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • Sea salt and freshly ground black pepper, to taste
  • ¼ cup chopped fresh basil

Instructions

  1. In a 6-quart Dutch oven cook potatoes in enough boiling water to cover 10 minutes. Add green beans; cook about 5 minutes more or until potatoes are tender. Drain. Rinse with cold water to cool; drain again. Place in a large bowl. Add cannellini beans and olives; toss to combine.
  2. For tomato sauce, in a large skillet cook shallots and garlic with 2 tablespoons water over medium about 2 minutes or until shallots are tender. Add tomatoes; cook 3 to 4 minutes more or until softened. Place tomato mixture in a blender with vinegar and lemon juice (or add the vinegar and lemon juice directly to the skillet and use an immersion blender). Blend until smooth. Return sauce to skillet; bring to boiling. Reduce heat to medium and simmer, uncovered, 10 minutes or until saucy. Season with salt and pepper. Stir in basil.
  3. Toss potato mixture with tomato sauce. Garnish with additional basil.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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