Seasonal Ontario Food

Does this look like a make-do dish of forlorn frozen veg? No, no it doesn't. I've made essentially this before, when all the vegetables were in season, and it is extra-delightful then; no question. But frozen beans and canned tomatoes are perfectly fine, teamed with winter potatoes and alliums and gently stewed. This version was seasoned with more of a Greek twist (cinnamon) versus my original more Italian take, to which you should revert if you prefer it. 

 

I've been cooking more with whole cinnamon lately. It's definitely a little more luxurious, but it does provide different results from using the powdered. Don't forget to pick it, and the bay leaves, out before serving. Unless, as in this household, they are redeemable for prizes (generally a kiss from the cook).

 

2 to 4 servings

 

 

3 medium (450 grams; 1 pound) potatoes

1 large onion

2 or 3 cloves of garlic

3 tablespoons olive oil

1" piece of cinnamon

1 or 2 bay leaves

1/2 teaspoon salt

freshly ground black pepper to taste

2 cups crushed tomatoes

1/2 cup water

2 to 3 cups frozen green beans, thawed

the juice of 1/4 lemon, optional

Wash and trim the potatoes, and cut them into chunks. Cover them with water and boil for 10 minutes. 

Meanwhile, peel and dice the onion a little coarsely. Peel and mince the garlic. 

Heat the oil in a heavy-bottomed soup pot, over medium-high heat, and cook the onion until softened and reduced. Add the cinnamon - split in half if you can -, bay leaves, salt and pepper, and garlic. Mix in and cook for another minute or so. 

When the potatoes are done, drain off all but about 1/2 cup of the cooking water, then add them with it. Add the tomatoes and simmer the stew gently until the potatoes are nearly done. Add the chopped, thawed beans and simmer until they are done to your liking (for me, that's about 5 minutes). Add the lemon juice in the last few minutes of cooking.

 

 

 

 

 

Last year at this time I made Red River Rye Bread.