I love my beef. I won’t apologize for it. I know some of you reading this are repulsed, but so be it. You can eat your veggie dinners….that’s fine. But I really need my beef. I recently asked a vegetarian friend of mine if she likes chicken. Her answer was NO. I asked her if she likes fish….the response that I got from her was totally unexpected. Hahahahah, not sure if I could even repeat it. Oh, I so want to tell you, but I wouldn’t want to offend anyone. She could have just simply replied with a “NO”. I mean Iwould have been fine with that. But oh no…..she definitely caught me off guard with her reply. But I must admit, her response did give me a good laugh indeed. OMG. I am still laughing. So, I suppose when she comes over for dinner, I will feed her a veggie-tofu-boring burger or something, minus the you-know-what. I won’t tell you who she is….I know she is reading this….but her name starts with a P and ends with a AULA….LOL.
Anyway, enough about the beef. The star of the show in this dinner, is not the wonderful, juicy, slices of tender tri-tip. It is the green bean tomato potato dish. It is so yummy, colorful and yummy. The potatoes absorb some of the tomato juices and it is delicious. Plus, it’s very yummy. Oh so yummy. 🙂 It is easy to make too. You can also make this in the crockpot.
1 pound fresh green beans (you could use canned beans if you are in a hurry)
1 medium can of diced tomatoe
2 medium sized potatoes (cooked)
salt and lotsa lotsa black pepper
2 fresh garlic cloves
cut washed green beans in half and saute with the garlic, in a wee bit of olive oil. Add about a 1 1/2 cups of water and cover the pan. Let it cook for about 15 minutes. Add the diced tomatoes, salt and pepper and the potatoes. simmer till the beans are tender. Devour!!!
Crock Pot Version
Dump it all in the pot.
Turn it on low for 5 – 6 hours or
high for 3 – 4 hours