Green Beans and Potatoes with Corn
Simple green beans and potatoes recipe made with simple spices. Side dish or perfect lunch meal for vegans, vegetarians and omnivores. Takes 30 min or less
For the Potatoes
medium sized, washed and cut into wedges
extra virgin olive oil
For everything else
extra virgin olive oil.
red kidney beans
drained and washed
red wine vinegar
Preheat oven to 400 degrees
Place potatoes in a bowl and add oil and salt
Mix well and then place them on a baking tray
Put in the oven and bake until they turn brown but not mushy (about 10 minutes)
While the potatoes are cooking, thoroughly wash green beans and dry them.
Cut the ends off and then snap each into two pieces. Set aside
Add olive oil to a heated pan and add garlic
Add 1/4 of a red onion, julienned
Mix well until the onions are caramelized, not burnt (about 5 minutes)
Add the cut green beans, and salt, mix well
Keep the heat at medium but stir occasionally in order to cook them evenly.
Add red kidney beans and corn
Add black pepper, parsley, thyme and oregano. Mix well
Let them cook for a few minutes and then add the potatoes
Adjust for salt and pepper, if needed
Add red wine vinegar and mix one more time.
Remove from heat and serve
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