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Categories:
extra-virgin olive oil white onion green beans tomatoes red potatoes mint parsley flakes salt ground black pepper water garlic
Viewed: 20 - Published at: 9 years agoIngredients
- 1/2 cup extra-virgin olive oil, divided
- 1 white onion, chopped
- 2 (15 ounce) cans green beans, drained
- 2 (14.5 ounce) cans diced tomatoes in juice
- 3 red potatoes, cut into bite-size pieces
- 1 1/2 tablespoons dried mint
- 1 tablespoon parsley flakes
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- 1 tablespoon water, or as needed
- 2 teaspoons garlic powder
Method
- Heat 1/4 cup olive oil in a skillet over medium heat; cook and stir onion until tender, about 10 minutes.
- Mix remaining olive oil, green beans, tomatoes, potato, mint, parsley, salt, and pepper into onion, adding enough water to cover the whole mixture.
- Bring liquid to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 1 hour.
