GREEN BEANS AND POTATOES WITH FOUR HERBS AND OLIVES or FAGIOLINI E PATATE CON QUATTRO ERBE E OLIVE

beans

There’s a change of plan, I will be hosting the Paper Chef this round too because Kate and Curt of The adventures of Curt and Katie Mulder are going away for two weeks and I’m not (though wish I was ) so please check in here on Thursday to get the 4 ingredients and you’ll have to send me the entries before your Tuesday noon wherever you are.
OK, now that’s done.
It’s not a good day today so I will just post this recipe of a green bean dish that could convince the harshest of green bean haters, at least I think so but then I don’t hate green beans so I can’t really know how that feels like or what it is in a green bean that deserves being hated. Oh well… better get going.

GREEN BEANS AND POTATOES WITH FOUR HERBS AND OLIVES

GREEN BEANS AND POTATOES WITH FOUR HERBS AND OLIVES or FAGIOLINI E PATATE CON QUATTRO ERBE E OLIVE

Green beans
Potatoes
Fresh herbs, I used the usual four: sage, thyme, rosemary and oregano
Garlic
Olives
Salt
Extra-virgin olive oil

– Chop herbs and garlic finely.
– Cut the beans into pieces and the potato into sticks or cubes.
– Heat up the oil and braise herbs and garlic for a minute before adding the vegetables.
– Go on braising for 10-15 minutes, add salt and if you want, a little water right from the start but then let it cook as it is, stirring often.
– Throw in the olives a couple of minutes before it is ready.
– Can be served both warm and cold.

GREEN BEANS AND POTATOES WITH FOUR HERBS AND OLIVES

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