Braised With Mint & Potatoes
From: Anton Korenyako
From: "The Food of Greece" by Vilma Liacouras Chantiles.
Avenel Books, New York.
Yield: 4 servings
Heat the fat in an enameled pan and mix in the tomato juice or sauce.
- 3 tb Olive oil & margarine, mixed
- 1 c Tomato juice or sauce
- 1 lb Fresh grn.beans;trimmed, cut
- 1 tb Chopped fresh parsley, opt.
- 2 md Potatoes; peeled
- Salt & freshly ground pepper
- Chopped fresh mint
Add the green beans and parsley to the pan with enough water to almost
Tuck the potato slices in between, partially cover the pan, and simmer
for 25 minutes, then stir and season with salt, pepper, and 2 tablespoons
Cook uncovered until the beans and potatoes are fork tender, about
10 more minutes.
If the sauce has not thickened, pour it into a small pan, and boil
down to one cup, then combine with the beans and potatoes in a warm
Sprinkle with a little additional fresh mint and serve warm.