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.
Adapted from The Basque Table by Teresa Barrenechea (Harvard Common Press, 1998. Copyright (c) 1998 by Teresa Barrenechea. Reprinted by permission of Harvard Common Press.
Adapted from The Basque Table by Teresa Barrenechea (Harvard Common Press, 1998.