Ingredients
Scale
- 3 tablespoons extra-virgin olive oil
- 1 onion, chopped fine
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 1/2 cups water
- 1/2 teaspoon baking soda
- 1 1/2 pounds green beans, trimmed and cut into 2– to 3-inch lengths
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes, drained with juice reserved, chopped coarse
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 3 tablespoons chopped fresh basil
- 2 teaspoons lemon juice
Instructions
- Preheat your oven to 275°F (135°C) and position the rack in the lower-middle.
- In a Dutch oven, heat olive oil over medium heat; add chopped onion and sauté until softened (3–5 minutes). Stir in minced garlic and oregano for about 30 seconds.
- Add water, baking soda, green beans, and potatoes; bring to a gentle simmer. Reduce heat to medium-low and cook for 10 minutes, stirring occasionally.
- Mix in tomato paste, diced tomatoes (with juice), salt, and pepper; stir well.
- Cover the pot with its lid and bake for 40–50 minutes until vegetables are tender but not mushy.
- Remove from the oven and stir in fresh basil and lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (230g)
- Calories: 180
- Sugar: 4g
- Sodium: 470mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg