Ingredients
Method
Preparation
- Wash and trim the green beans, cut the baby potatoes in half, and dice the onion and tomato.
Cooking
- Heat the olive oil over medium heat in a large pan. Add the diced onion and cook for about 3-4 minutes until translucent.
- Toss in the halved baby potatoes. Stir to coat them with the oil, and let them cook for an additional 5 minutes.
- Add the trimmed green beans to the pan. Cook alongside the potatoes until they start to soften, about 5 minutes.
- Add the diced tomato, along with salt and pepper. Stir and watch as the tomatoes release their juices.
- Pour in the water, cover the pan with a lid, and steam everything together for 15-20 minutes, stirring occasionally.
- Once the vegetables are tender, taste and adjust the seasoning if needed. Drizzle fresh lemon juice to brighten up the flavors.
- Transfer the dish to a serving plate and garnish with parsley. Serve warm or at room temperature.
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. It can be reheated or frozen for up to two months. Experiment with seasonal vegetables for variations.