Bloody Tatties & Beans
12 new potatoes, quartered
2 bay leaves
1/2 tablespoon salt
1/2 tablespoon agave syrup
1/2 to 1 pound fresh green beans, chopped
1/2 pint of grape tomatoes, halved
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper, to taste
1) Add potatoes to a medium pot and cover with water. Add bay leaves, salt, and agave syrup, stirring well. Bring pot to a boil and cook until the potatoes are almost done, about 20 to 30 minutes.
2) Add green beans and cook until beans are bright green and tender. Drain water, remove bay leaves, and return to pot. Add tomatoes, garlic and olive oil and toss to coat vegetables. Season with salt and pepper and enjoy.
Some of the taters might break up and mash a bit, but it still makes for a great dish.