Recipes
G r e e n B e a n s a n d P o t a t o e s i n C h u n k y To m a t o S a u c e
Adapted from www.cookinglight.com
This warm side dish is a great way to show off some farmer’s market fresh tomatoes. Try some heirloom varieties such as Green
Zebra, Mr. Stripey, Sungold, Brandywine or Cherokee Purple for variety and to try something new!
1 ½ tablespoons olive oil
1 garlic clove, minced
1 medium or hot chili, diced (optional)
1 ½ cups diced red potato
1/2 cup chopped celery or bell pepper
1/4 teaspoon salt (optional)
1 ¼ pounds green beans, trimmed
1/4 cup water
1/3 cup chopped fresh cilantro or parsley
3/4 pound fresh tomatoes, diced
1/4 teaspoon freshly ground black pepper
Heat olive oil in a large skillet over medium-high heat. Add garlic and chili (if using) to pan; sauté 30 seconds, stirring constantly.
Add potato, celery, salt, and beans; sauté 1 minute. Add 1/4 cup water; cover and cook 5 minutes or until beans are crisp-tender.
Add cilantro and tomatoes. Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally. Stir in
pepper.
Yield: 8 servings
(serving size: about 3/4 cup)
NUTRITION PER SERVING
CALORIES 70 (35% from fat); FAT 2.7g (sat 0.4g,mono 1.9g,poly 0.3g); IRON 0.7mg; CHOLESTEROL 0.0mg; CALCIUM 47mg;
CARBOHYDRATE 11.1g; SODIUM 77mg; PROTEIN 1.9g; FIBER 3.8g
For further information please call our office and ask to speak to one of our Registered Dietitians
Fort Collins, Estes Park and Sterling (970) 221-1000, Loveland (970) 624-1800, Fort Morgan (970) 867-7900
Toll free (800) 459-4241, or visit www.heartcenteroftherockies.com
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