Moroccan style String Bean and New Potato Saute is a simple yet elegant side dish. Garlic, olive oil and cumin give great flavor to the fresh vegetables. Add the optional roasted red pepper for more flavor and color. (See How to Roast and Skin Peppers.)
Also try Moroccan Green Bean Saute without potatoes.
Serves 4 to 6.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 1 lb. (about 1/2 kg) fresh green beans
- 1 lb. (about 1/2 kg) new potatoes
- 1 small roasted red pepper, seeded and finely chopped (optional)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, pressed
- 1 tablespoon finely chopped parsley
- hot paprika, cayenne pepper or black pepper
Cook the Green Beans
Remove the ends from the green beans. Wash and drain the beans, place them in a pot, and cover with cold salted water. Bring to a simmer and cook, partially covered, over medium heat about 10 minutes, or until the beans are crisp-tender.
Immediately drain the beans and cover with cold water to stop further cooking. Allow the beans to sit in the water for a minute, then drain again.
Cook the Potatoes
Scrub the potatoes, and if desired peel them. Cut larger new potatoes in half. Place the potatoes in a pot, and cover with cold salted water. Boil, uncovered, just until the potatoes are tender.
Immediately drain the potatoes, and cover with cold water to prevent further cooking. Allow the potatoes to sit in the water for a minute or two, then drain.
Saute the Beans and Potatoes
In a large skillet, heat the butter and olive oil over low heat. Add the garlic, and cook gently for one or two minutes, or until the garlic is tender and fragrant.
Add the green beans, potatoes, roasted pepper, parsley and season to taste with the salt, cumin and hot paprika. Saute the vegetables over medium heat for several minutes, or until heated through. Serve immediately.