Green beans and potatoes

Green beans and potatoes with tomato sauce are a delicious side dish ideal for cooking during the summer. The Apulian salad green beans and potatoes, ancient recipe, summer salad, rustic and tasty with all the vegetables of the period. A single dish, a side dish to combine with meat, or a second course of fresh vegetables and rich in flavor. The simple and cheap ingredients are potatoes, green beans, tomatoes, garlic and inevitable olive oil and fresh mint.  Let's find out how to make it quickly and easily!

INGREDIENTS 

600 gr of green beans

200 gr of yellow potatoes

80 gr cherry tomatoes

2 cloves of garlic

olive oil to taste

mint leaves to taste

EXECUTION

Remove the ends of the green beans and then cut them in two.

Wash them in plenty of water. Peel the potatoes, wash them and cut them into rather large chunks. Pour water into a pot, bring it to a boil and salt it. Put the green beans and boil them. They have to stay firm. Drain them with a slotted spoon and place them in a bowl. In the same water boil the potatoes, they must remain firm. Drain and place with the green beans. Wash, peel and chop the tomatoes. In a large pan pour olive oil, add the chopped garlic and fry it. Add the tomatoes and cook for about 10-15 minutes. Season the gughetto with salt and plenty of fresh chopped mint. Add the green beans and boiled potatoes, stir everything for 10 minutes. If everything is too dry, add the cooking water of the vegetables. Enjoy your meal!

NOTE

A TOUCH MORE: the secret of this ancient Apulian recipe... cook the vegetables in the same water, season with plenty of mint and garlic, and use good olive oil. This is the original recipe you can vary by adding pepper or chili, black olives, and sliced red onion. Excellent to taste even cold.