Potatoes Tomatoes And Beans

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One of my favourite late summer dishes. I serve it as a stew, with fresh bread and butter, or else i ladle it over steamed rice. I guess you could serve it as a side dish but i think of it as a nice vegetarian supper. Reheats beautifully. If you can find decent green beans in the winter, you can make this with canned crushed tomatoes - 2 or 3 cups depending on how soupy you would like it.

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Steps

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Wash and trim the beans , and cut them into bite sized pieces.

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Wash , trim and cut the potatoes in 1 cm dice.

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Boil the potatoes and the beans separately until just tender.

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Peel and chop the tomatoes and the onion.

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Saut them in the olive oil until the tomatoes fall apart and the mixture thickens slightly.

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Add the seasonings and the drained potatoes and beans , and simmer for 10 to 15 minutes to amalgamate.

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Ingredients

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green beans, tomatoes, onion, potatoes, olive oil, hot pepper flakes, fennel seed, salt & pepper, ground cumin