This is a lovely rustic presentation for green beans and new potatoes, a one-pot vegetable dish with several intriguing flavors. Let the Basque region of Spain give these ingredients a zesty and healthful new twist that will be sure to please the whole family.
2 pounds green beans, preferably flat ones
2 large new potatoes (about 1 pound) peeled and cut into small chunks
4 medium carrots, cut into small chunks
5 tablespoons olive oil
2 garlic cloves, sliced
1. Trim the ends from the beans and halve them crosswise. Pull the strings from any that are a little tough or oversized.
2. In a stockpot, bring 2 quarts lightly salted water to a boil over high heat. Add the beans. Cook the beans, uncovered, over medium-high heat for about 15 minutes, until they are tender. Using a slotted spoon, lift the beans from the water and transfer them to a colander to drain.
3. Add the potatoes and carrots to the pot, and return the water to a boil. Cook potatoes and carrots over medium heat for about 15 minutes, until the potatoes are fork-tender. Drain the vegetables. (You can reserve the cooking liquid, if you like, to make a light soup with small pasta pieces.) Transfer the beans, potatoes, and carrots to a serving dish.
4. In a small saucepan, heat the oil over medium heat. Add the garlic and cook it for 3 to 4 minutes, until it is golden (do not let it burn). Pour the hot oil and garlic over the vegetables, toss them gently, and serve them immediately.