Stewed Potatoes And Green Beans With Tomatoes

• 1 pound green beans, trimmed and cut into 2-inch pieces
• 2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces
• 4 large garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 1 (28-ounces) can whole tomatoes in juice
• 1 cup water

1. Cook green beans, potatoes, and garlic in oil with 2 teaspoons salt and 1 teaspoon pepper in a 5-quart heavy pot over medium-high heat, covered, stirring occasionally, until vegetables begin to soften and stick to bottom of pot, about 10 minutes.
2. Pulse tomatoes with their juice several times in a food processor until coarsely chopped, then add to vegetables. Add water and simmer, partially covered, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Mash a few potatoes into sauce and season with salt and pepper.

green beans, russet, garlic, extravirgin olive oil, tomatoes, water

Taken from www.epicurious.com/recipes/food/views/stewed-potatoes-and-green-beans-with-tomatoes-356049 (may not work)