Masthead-Left Masthead-Right

Potatoes, Green and Yellow String Beans, and Carrots - Italian Style

From all-creatures.org
Vegan - Vegetarian Recipe Book
How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle.
Let no animal suffer or die that we may live!"

| Home Page | Recipes Table of Contents |

Potatoes, Green and Yellow String Beans, and Carrots - Italian Style

Ingredients

Potatoes, Green and Yellow String Beans, and Carrots - Italian Style 4 lbs. Potatoes
3 lbs. Green and Yellow Bean and Carrot Mix, frozen
OR
1 lb. each Green Beans, Yellow Beans and Baby Carrots
1 lb. Onions
1 - 28-oz. can Crushed Tomatoes
1 - 6-oz. can Tomato Paste
2 tsp. Sweet Basil, dried
1 tbsp. Oregano, dried
1/2 tsp. Fennel Seeds, optional
Cayenne Pepper or Hot Sauce, to taste
(To enlarge the photo of the potatoes, green and yellow beans, and carrots, click on the photo or link)
Potatoes, Green and Yellow String Beans, and Carrots - Italian Style

Preparation

We usually prepare potatoes and green and yellow beans with carrots in our microwave oven on "high," but they can also be prepared in a conventional oven at 350 degrees F. (175 degrees C.)

baking dish Clean, peel and dice the onion.  Place in a large covered glass or ceramic baking dish. Add the basil, oregano, fennel seeds, and hot pepper. Mix together, cover and cook until the onions become semi-translucent.

Wash and clean the potatoes (the skins may be left on, if desired), and cut into 3/8 - 1/2 inch (1 cm.) cubes.  Add to the baking dish.

If you are using fresh green and yellow beans, wash, clean and cut the green and yellow beans as desired and place in the baking dish with the pre-cooked onions and the potatoes and add the baby carrots.  If you are using frozen beans and carrots place them in the baking dish.

Cover the baking dish and place in the microwave or conventional oven, and cook until the potatoes and carrots, just begin to become tender (mix occasionally to make sure the veggies are cooking uniformly).

Add the crushed tomatoes, and tomato paste, and mix well.  Cover and cook until the potatoes and carrots become softened so that a fork will easily slip into them.  Mix every 10 minutes to ensure even cooking.

Serve and enjoy!  (Goes great with a large tossed salad.)

Ingredients Information

2
Basil, Sweet Dried

Beans, Green
Green and Yellow String Beans with Carrots, Frozen
Green and Yellow String Beans with Carrots, Frozen

Carrots, Baby

Fennel Seeds
2
Onions, Yellow
2
Oregano, Dried

Pepper - Hot Red, ground (Cayenne)
2
Pepper Sauce - Hot Red
2
Potatoes, White
2
Tomatoes, Crushed
2
Tomato Paste

Utensils and Equipment Information

2
Dish, Ceramic Baking
2
Knives
2
Measuring Spoons
2
Peeler, Vegetable
2
Spoon, Large Mixing