• 1 1/2 tablespoons olive oil
• 1 garlic clove, minced
• 1 1/2 cups red potato, evenly diced
• 1/2 cup chopped celery
• 1/2 teaspoon kosher salt
• 1 1/4 pounds green beans, trimmed
• 1/4 cup water
• 1/3 cup chopped fresh cilantro
• 3/4 pound Roma tomatoes, peeled and coarsely chopped
• 1/4 teaspoon freshly ground black pepper
• 1/8 - 1/4 teaspoon cayenne pepper
Heat olive oil in a large skillet over medium-high heat. Add garlic to
pan; sauté 30 seconds, stirring constantly. Add potato, celery, salt,
and beans; sauté 1 minute. Add 1/4 cup water; cover and cook 5 minutes
or until beans are crisp-tender. Add cilantro and tomatoes. Cover,
reduce heat, and cook 4 minutes or until tomatoes begin to soften,
stirring occasionally. Stir in peppers.