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Stewed Potatoes and Green Beans with Tomatoes
- 1 pound green beans, trimmed and cut into 2-inch pieces
- 2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces
- 4 large garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 1 (28-ounces) can whole tomatoes in juice
- 1 cup water
Directions:View on Epicurious
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