- Cooking Time: 36
- Servings: 4
- Preparation Time: 45
BackstoryMy best friend's mom was Italian, and mine was German. My friend's family had their Sunday dinner around 2:00 pm, and we had ours around 5:00 pm. So my friend and I would typically eat first at his house, then at mine.
One of my favorite dishes that his mom made was Italian green beans and potatoes. This easy-to-make dish continues to be a big hit with my wife's family (Italian) and at potlucks. It's even good cold the next day.
On an unrelated note, my mom and my friend's mom both used a wooden spoon to cook and to mete out justice to recalcitrant children.
Submitted by: "Oskar Back"
- 2 lbs flat Italian green beans (fresh if you can find them, but frozen is what I typically use)
- 5 medium potatoes (Yukon gold work best, but any potato will do)
- 3 tsp salt
- 2.5 qt water (enough to cover the potatoes by an inch)
- 3 tbs olive oil
- 2 large cloves garlic
- 1 tsp crushed or chopped oregano
- 1/2 tsp crushed black pepper
- salt to taste (if desired)
- Put the salt and water in to 4 qt pot and bring to boil over medium to low heat.
- Peel and cut the potatoes into 3/4 inch cubes, and place in boiling water.
- While the potatoes are boiling (for about 30 minutes), cut the ends off the Italian beans and cut them into 1 - 1.5 inch sections.
- When the potatoes are fork tender, put the Italian beans into the pot with the potatoes, and when they return to a boil, cook for 6 more minutes.
- As the beans cook, heat the olive oil in a small pan over medium heat.
- Dice the garlic cloves, and add them to the olive oil, along with the oregano and black pepper and cook until the garlic is light brown.
- When the beans and potatoes are done, drain them well, put them back in the pot, and pour the olive oil, garlic and spice mixture over them, tossing with a wooden spoon to evenly coat the beans and potatoes.
- Typically, the salt in the water will provide enough flavor, but if you want you can sprinkle more salt to taste.