Ingredients
Scale
- 3 tablespoons extra-virgin olive oil
- 1 onion, chopped fine
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 1/2 cups water
- 1/2 teaspoon baking soda
- 1 1/2 pounds green beans, trimmed and cut into 2– to 3-inch lengths
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes, drained with juice reserved, chopped coarse
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3 tablespoons chopped fresh basil
- 2 teaspoons lemon juice
Instructions
- Preheat your oven to 275°F (135°C).
- In a Dutch oven, heat olive oil over medium heat. Sauté chopped onion until softened, about 3–5 minutes. Stir in minced garlic and oregano until fragrant.
- Add water, baking soda, green beans, and potatoes; bring to a simmer. Cook for about 10 minutes on medium-low heat, stirring occasionally.
- Mix in tomato paste, diced tomatoes (with reserved juice), salt, and pepper.
- Cover the pot and transfer it to the oven. Braise for 40 to 50 minutes or until vegetables are tender.
- Remove from the oven and stir in fresh basil and lemon juice before serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg