Even though this would be called a salad in most Latin countries, I find it more a vegetable dish and if you eat good amounts, it could serve as a main dish, too.
1 lb. fresh green beans
1 potato, unpeeled in thin slices
1 small/medium onion, diced
2 tablespoons olive oil
3 small organic tomatoes, peeled and chopped
2 tablespoons water
salt, pepper
½ cup “chochos”/”tarwi”/edible lupine (or substitute white cooked beans)
2 tablespoons fresh herbs (parsley, mint, oregano, basil)
With thin, very young green beans, merely cut them in 2-inch pieces. If the beans are thicker and with more fiber, first cut them in half lengthwise and then in 2-inch pieces.
In a thick, low pot with a lid, sauté the onion in the oil until it begin to brown. Add the green beans, potato, tomato and water. Cover the pot and cook over the lowest heat possible, mixing from time to time until all is cooked (approximately 20 minutes). Add the beans and heat.
At serving time, salt and pepper and stir in the minced herbs you have chosen.
I love this dish served at room temperature with a little glug of additional olive oil. Warm it´s also excellent.
Makes 4 - 6 servings.
Active time: 20 minutes
Total time: 40 minutes
