The beans with potatoes are a perfect match either as a side dish or as vegetarian second course. The preparation can be made with different recipes, all very simple to make and perfect for any occasion.
The recipe presented here is slightly spicy, great for stews or baked meat, but able to accompany some fatty fish. Propose it limiting the chili if you have children. Also perfect as a starter.
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BEANS AND POTATO
Instructions
Take the potatoes and peel (1) and then cut into cubes (2) on cutting board. Put the cubes in a small bowl (3).
Wash the cherry tomatoes (4) under water, dry and put them on the cutting board to cut into four parts (5). So put in a bowl (6) apart.
Then pour five tablespoons of extra virgin olive oil (7) in a large non-stick pan over medium heat. Once hot, add the tomatoes (8) and started to cook them to add a couple of minutes later the peeled garlic cloves (9) to saute. Continue cooking for about ten minutes.
After about ten minutes drain the beans (10) and add (11) in the pan, sprinkle with black pepper and then also add the red pepper (12) powder. Continue cooking over low heat.
In the meantime you will have put to boil the vegetable broth to boil the potatoes. Add the cubes to the broth (13) and boil (14) for about fifteen minutes. Then take them with a copper flake and add directly in the pan (15).
After joining the potatoes pour into the pan also a ladle of hot broth (16), then cover with a lid (17) and simmer for another ten minutes. When ready turn off the heat, remove the garlic cloves (18) and serve immediately on the table piping hot.
