A combination of potatoes, tomatoes, and beans — what could be more simple? And yet this traditional Italian combination is delicious despite its simplicity. I used golden cherry tomatoes, which accounts for the lack of red, but you could use anything you like. Start by cutting the potatoes into bite-sized chunks, with the skin on, and put them into a pot. Cover them with cold water and start them boiling. As the water heats up add some salt. Prep the other veggies by cutting the beans (I used flat beans but any kind of bean would work) into bite-sized pieces and cutting the cherry tomatoes in half (or if you are using large tomatoes cut them into bite-sized pieces as well). As the potatoes boil, add the beans to the water. In a separate pan, heat some olive oil and then add the tomatoes. As they cook down add some fresh lemon juice and salt and pepper. By this time the potatoes and beans should be done, so drain them and add them to the pan with the tomatoes. Let them all cook together for a few minutes and… you’re done. Serve with anything you like, pasta or rice or bread.
