GREEN BEANS BRAISED WITH MINT & POTATOES

      Title: GREEN BEANS BRAISED WITH MINT & POTATOES
  Categories: Greek, Vegetables, Vegetarian, Side dish
       Yield: 4 Servings
  
       3 tb Olive oil & margarine, mixed
       1 c  Tomato juice or sauce
       1 lb Fresh green beans
            -- trimmed, cut
       1 tb Chopped fresh parsley, opt.
       2 md Potatoes; peeled
            Salt & freshly ground pepper
            Chopped fresh mint
  
   Heat the fat in an enameled pan and mix in the tomato juice or sauce.
   Add the green beans and parsley to the pan with enough water to
   almost cover. Tuck the potato slices in between, partially cover the
   pan, and simmer for 25 minutes, the stir and season with salt,
   pepper, and 2 tablespoons chopped mint.  Cook uncovered until the
   beans and potatoes are fork tender, about 10 more minutes. If the
   sauce has not thickened, pour it into a small pan, and boil down to
   one cup, then combine with the beans and potatoes in a warm serving
   bowl. Sprinkle with a little additional fresh mint and serve warm.
   Excellent with grilled chops, fish or egg dish, but equally good as a
   main course with cheese.
   
   From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
   Books, New York. Typed for you by Karen Mintzias
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