stewed-potatoes-and-green-beans-with-tomatoes-356049.json

{
    "directions": [
        "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.",
        "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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Potato",
        "Tomato",
        "Side",
        "Stew",
        "Vegetarian",
        "Quick & Easy",
        "Dinner",
        "Green Bean",
        "Healthy",
        "Vegan",
        "Gourmet",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Stewed Potatoes and Green Beans with Tomatoes",
    "url": "http://www.epicurious.com/recipes/food/views/stewed-potatoes-and-green-beans-with-tomatoes-356049"
}