I'm going to take the liberty of pulling this one out of "What's Cooking" because I was so happy with the dish: Quick and easy, done on the fly, I was happy happy with its color and taste. Mary said it's a keeper, too.
It was about as simple as could be: Trim roma beans and cut them into ~1-inch lengths; peel and whack a smallish baking tater into 1/2-inch dice. Chop a bunch of onion and a bunch of garlic, and chop a couple of (sssh!) canned Red Gold whole tomatoes with a little of their juice. Olive oil, a bit of dried oregano, and S&P and dried red-pepper flakes completed the mise.
Simmer the beans until they're crisp-tender, then drain and do the same with the potato dice in the bean cooking water. Meanwhile, brown the onions quite well, add the chopped garlic and seasonings, then put in the beans over medium heat. Stir the beans and onions together, add the chopped tomatoes, and simmer uncovered for 15 minutes. Add the drained, partly cooked potatoes and simmer all for about 15 minutes more or until the veggies are all cooked (this is NOT a short-cook, crisp-veggie dish; think country-style green beans with a plant-based Italian twist.
Serve with warm bowls to share it in and, and it's a meal in itself! On the other hand, crusty artisan bread and a good salad wouldn't do it any harm.
