Green beans with potatoes and cherry tomatoes, a simple and unpretentious dish. A great choice to complete our menu on a weekend in which, those of us who live in the north, can rest from the high temperatures and enjoy the rain, it was about time!
This dish has no mystery and that is part of its appeal. Is a simple and inexpensive dish that you can prepare in just 10 minutes if you keep green beans in the freezer. At home we usually clean them, scald them and store them in small bags in the freezer when it is season, so we always have them on hand afterwards.
When the green beans are already blanched, their cooking will not take more than five minutes. The same time it will take to cook the baked potatoes in the microwave. A great resource when you want to add cooked potatoes to complete a dish, but you don't have time or you want to spend 20 minutes cooking them. Write down the recipe!
The recipe
- 2 medium potatoes
- 400 g. fresh green beans
- 16 cherry tomatoes
- Extra virgin olive oil
- Sal Island
- Freshly ground black pepper
- Paprika
- Hot paprika
- We cut the potatoes into slices 6mm thick. approximately. We place them on a plate so that they do not overlap, add salt and pepper, add a drizzle of olive oil and cover them with flim paper.
- We cook the potatoes in the microwave on full power for 4-5 minutes. The time will depend on the thickness of the potatoes and the power of the microwave, so the first time it will be a matter of trying and adjusting the times.
- While the potatoes are cooking, we heat water in a large pot and when it starts to boil we cook the green beans. If they are fresh, you may need 10 minutes to cook them, if they were previously blanched and frozen, a couple of minutes will suffice.
- Once the potatoes are cooked, we place them in the bottom of a source and the sprinkle with paprika. On these we place the well drained green beans and the cherry tomatoes.
- We season with a little raw olive oil, Sprinkle with pepper and paprika and serve the green beans with potatoes and cherrys.