CentMenu / Dinner · Lunch
Green bean potato potaje
Green beans, potatoes and white beans simmer in a light paprika tomato broth.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 1.1 lb (500 g) frozen green beans
- 2.2 lb (1 kg) potatoes
- 1.06 lb (480 g) cooked white beans
- 8.82 oz (250 g) passata
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) olive oil
- 1¾ tsp (4 g) sweet paprika
- 1 vegetable stock cube
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) olive oil in a large pot over medium heat. Finely chop 1 onion and 2 garlic cloves and sauté for 5 minutes.
Peel and dice 2.2 lb (1 kg) potatoes; stir 1¾ tsp (4 g) sweet paprika into the pot for 30 seconds, then add the potatoes, 8.82 oz (250 g) passata, 1 vegetable stock cube and water to just cover.
Bring to a boil and simmer over low heat for 10 minutes; add 1.1 lb (500 g) frozen green beans and ½ tsp (3 g) salt and simmer for 12 minutes more.
Drain and rinse 1.06 lb (480 g) cooked white beans; add and cook for 5 minutes, until the potatoes and green beans are fully tender.