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Green Beans Braised With Mint & Potatoes

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      Title: GREEN BEANS BRAISED WITH MINT & POTATOES
 Categories: Greek, Vegetables, Vegetarian, Side dish
      Yield: 4 Servings
 
      3 tb Olive oil & margarine, mixed
      1 c  Tomato juice or sauce
      1 lb Fresh green beans
           -- trimmed, cut
      1 tb Chopped fresh parsley, opt.
      2 md Potatoes; peeled
           Salt & freshly ground pepper
           Chopped fresh mint
 
  Heat the fat in an enameled pan and mix in the tomato juice or sauce.
  Add the green beans and parsley to the pan with enough water to
  almost cover. Tuck the potato slices in between, partially cover the
  pan, and simmer for 25 minutes, the stir and season with salt,
  pepper, and 2 tablespoons chopped mint.  Cook uncovered until the
  beans and potatoes are fork tender, about 10 more minutes. If the
  sauce has not thickened, pour it into a small pan, and boil down to
  one cup, then combine with the beans and potatoes in a warm serving
  bowl. Sprinkle with a little additional fresh mint and serve warm.
  Excellent with grilled chops, fish or egg dish, but equally good as a
  main course with cheese.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
  Books, New York. Typed for you by Karen Mintzias
 
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