Guest Chef: Lindsey Johnson on Summer Beans

Photo, recipe, and post by Lindsey Johnson at Just Recipes.

Summer Beans

Tomatoes--can use fresh (5-6 large tomatoes) or canned (2 small cans or 1 large)

4-5 Yukon Gold potatoes (or other waxy potato), sliced into 1/4" rounds

1 bag frozen green beans (I like the Haricot Verts from Trader Joe's)

3-4 cloves of garlic, minced or sliced (whatever you like)

Salt and pepper

Drizzle of good extra-virgin olive oil. Cook sliced potatoes, tomatoes, and garlic in a large pot until you can pierce the potatoes easily with the tip of a knife--so there is still some resistance, but the potatoes aren't mushy.Remove the potatoes and tomatoes to a large bowl.

Steam the green beans in the same pan you used to cook the potatoes and tomatoes. Add the cooked green beans to the bowl with the potatoes and tomatoes. Drizzle with olive oil and season to taste with salt and pepper.

To serve:My husband likes a splash of balsamic vinegar or Worcestershire sauce. I like a sprinkling of freshly grated Parmesan cheese and red pepper flakes.