Med Vegan: Greek Ragout of Green Beans, Potatoes, and Tomatoes

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* Exported from MasterCook Mac *

 

Greek Ragout of Green Beans, Potatoes, and Tomatoes

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein p 167

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup extra virgin olive oil

2 medium onions -- 6 to 8 ounces each

- quartered and very thinly sliced

2 cloves garlic -- finely chopped

2 pounds boiling potatoes -- peeled

- and cut in 2-inch pieces

2 pounds vine-ripened tomatoes -- coarsely chopped

3/4 pound fresh green beans -- trimmed

1/4 cup vegetable broth

1/2 teaspoon dried oregano

1/4 teaspoon sugar

salt and freshly ground black pepper -- to taste

1/2 medium lemon -- juiced

- about 1 1/2 tablespoons

 

Greek Ragout of Green Beans, Potatoes, and Vine-Ripened Tomatoes

 

This is a simple yet very satisfying stew I look forward to making

again and again using vine-ripened tomatoes. but even if you've no

tomatoes ripening on your windowsill, you can substitute one 28-ounce

can of whole tomatoes, drained and coarsely chopped, and the

following recipe will still be delicious.

 

In a large deep-sided skillet with a lid or a medium stockpot, heat

the oil over medium-low heat. Add the onions and garlic and cook,

stirring occasionally, until the onions are very tender, about 15

minutes. Add the potatoes, tomatoes, green beans, broth, oregano,

sugar, salt, and pepper. Bring to a brisk simmer over medium-high

heat. Reduce the heat, cover, and simmer gently for 1 hour, stirring

occasionally, or until the vegetables are tender but not mushy.

 

Uncover the skillet and add the lemon juice, stirring well to

combine. Increase the heat to medium-high and bring to a brisk

simmer; cook, stirring occasionally and adjusting the heat to

maintain a brisk simmer, until the liquids are reduced by half, 5 to

10 minutes. Season with additional salt and pepper as necessary.

Serve warm.

 

Advance Preparation: Up until adding the lemon juice, the ragout can

be held at room temperature for one hour before finishing the recipe.

or it can be covered and refrigerated overnight before completeing

and serving.

 

 

 

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Per serving (excluding unknown items): 299 Calories; 14g Fat (41%

calories from fat); 5g Protein; 41g Carbohydrate; 0mg Cholesterol;

117mg Sodium

Food Exchanges: 2 Starch/Bread; 1 Vegetable; 3 Fat

 

 

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