Italian Green Beans and Potatoes
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
  • 2 medium all-purpose potatoes like Yukon gold, peeled and cubed into 1” pieces
  • 1.25 lb. Romano beans, chopped into ½ inch pieces (4 cups)
  • 4 Roma tomatoes, peeled, seeded and chopped
  • 3 T olive oil
  • 4 cloves garlic, minced
  • 3 T chopped fresh basil and parsley
  • Salt & pepper
  • Juice of half a lemon
  1. In a large pot, boil the potatoes in salted water for 10 minutes (While the potatoes boil, you can blanch the tomatoes in the same boiling water in order to remove the skins.)
  2. To the same pot, add the chopped Romano beans in with the potatoes and boil another 5 minutes.
  3. Meanwhile, in a separate skillet, cook the tomatoes in olive oil with the garlic on medium-low heat.
  4. Once cooked, drain the potatoes and green beans and add to the skillet with the tomatoes, Turn the heat to high and sauté for 2 more minutes.
  5. Remove from heat; add salt and pepper to taste along with the fresh herbs and lemon juice.
Recipe by Local Global Kitchen at