Fall has arrived in Connecticut. I've never lived anywhere but the North East Coast of the U.S so I don't know much about the Fall other places... but it sure is some kind of lovely here.
The fall makes me want hot tea, and peach pie (yes I know... summer for some, not for me!) and bright red pears.
It's also a busy time. Classes are in mid term mode, the garden is being prepared for winter. The window boxes come down. The front porch screams for Halloween decorations. And even as it gets busier, the days grow shorter. Ahhhhh life, how you laugh at me.
My grandmother used her time well. She didn't waste anything, that woman. So on Mondays, especially in the colder months, she made the following recipe with the leftovers sauce from Sunday. I think it tastes best that way, but you can certainly use canned sauce, or for you veggies out there... you can use a meatless sauce and have yourselves a party (this is vegetarian if you don't use a meat sauce!)
String Beans and Potatoes:
Four Cups Fay's Sunday Sauce (or two fat cans of store bought tomato sauce meatless or otherwise)
Seven large potatoes, peeled, cut up. Not diced. Chunky, okay? Okay.
One large bag of frozen string beans, OR about a pound and a half of the fresh ones. (or more if you want it REALLY beany.)
Salt and pepper to taste
Grab leftover sauce from the Fridge and dump in the pan you used to cook the sauce in. The big soup pot, remember? Good. Put the pot by the sink and potatoes to it as you wash peel and cut them.
Look at the pot. Are the potatoes almost covered with sauce? Good. No? Add water until they are.
Add a teaspoon of salt. (Potatoes like salt)
Put pot on stove. Bring to a boil. Stir. When potatoes are almost tender, add the green beans (If you are using frozen, just dump in the bag. No worries about thawing or anything, it'll all work itself out in the boil. I promise.) Then taste. You probably need more salt. Add it, add pepper. (this dish likes black pepper)
Let it cook. If you like a mushy meal (I do!) I let it cook down for a while, adding a bit of water if it gets too thick before the potatoes get soft. If you like a crunchy fresh meal, cook less, taste and serve.
Really easy, really cheap, really yummy. Thanks Gram!