1 lb fresh green beans cleaned and cut to 1 ½ inch length sizes
4 large baking potatoes cut into chunks
Water to cover vegetables in pot
1 ½ cups tomato sauce
1 cup white wine
2 tsp. vegetable or chicken bouillon
Yellow Onion sliced roughly
Fresh ground black pepper to taste
Cayenne pepper to taste
¼ cup extra virgin olive oil
2 cloves minced garlic
Salt and pepper if needed
1 tsp. fresh rosemary finely minced
2 tsp. fresh basil chopped roughly
2 tsp. fresh thyme
In a stock pot, pour water over vegetables just to cover. Add tomato sauce and wine, yellow onion, bouillon and seasonings. Let come to a boil, lower heat and cook for around ten minutes. Just so they are slightly tender enough to pierce with a fork.
Remove vegetables from broth, reserving liquids for use in sauté.
In large sauté pan, heat olive oil. Sauté garlic till translucent. Add poached vegetables, toss or stir to coat and cook. Add fresh herbs and season to taste *if needed. They should have been seasoned adequately in poaching broth. Add around a ¼ of a cup of reserved liquid. Cook till well seasoned but don’t cook so long that the vegetables start to fall apart. The liquids will thicken a bit with the starch of the potatoes. This adds to the wonderful flavor. Serve hot or at room temperature. They taste great the next day as they sit in broth overnight!