1. Combine olive oil and margarine in a non-reactive pan; heat through (can adjust oil/margarine ratio to personal preference, just have 3 Tbsp total). 2. Add tomato juice or sauce, green beans, parsley and enough water to almost cover. 3. Tuck the potato slices in between, partially cover pan with lid, and simmer for 25 minutes. 4. Stir and season with salt, pepper, and 2 Tbsp chopped mint. 5. Cook uncovered until green beans and potatoes are fork tender, about 10 more minutes. 6. If the sauce has not thickened, pour it into a small pan, and reduce to one cup, then combine with the beans and potatoes in a warm serving bowl. 7. Sprinkle with a little additional fresh mint and serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
