Yard Long Beans Stew With Potatoes

Adding potatoes to vegetable dishes other than potatoes is something I often do. Technically I may have been adding potatoes to potato dishes as well. Potatoes increase both the quantity and the fillingness of the meal. Many people may not feel the need for this because they prefer to cook vegetable dishes with meat or ground beef. I prefer vegetable dishes without meat except from some special recipes. Increasing the protein content of meals is certainly very good for nutrition, but I can't force myself to eat things that I don't like just because they are healthier.

But I also have a good feature in terms of taste preferences. Some people always want to eat rice with any meal. I'm not one of them. If a meal contains potatoes, I don't need rice alongside it. Perhaps this is why I have this inclination to enrich vegetable dishes with potatoes.

If you haven't tried vegetable dishes with potatoes like this before, yard long beans stew with potatoes could be a starter meal for you. Since it's quite filling and it's a very practical meal because you don't need to prepare anything else with it. It will be a nice and light meal with just yogurt or cacik on the side.

There's a question I often get with dishes that use potatoes: "Don't the potatoes fall apart while the other ingredients are cooking?" It is assumed that potatoes cook very quickly, but if the potatoes are not chopped very small, they won't cook so quickly. Similarly, the cooking time of the other ingredients, which take a long time to cook, is not that long. So, if you chop them to the right size, the yard long beans and potatoes will cook at the same time. You can use the sizes of potatoes and yard long beans on the photos as a reference for size.

Enjoy the recipe...

Ingredients:

• 800 g yard long beans,
• 1 onion,
• 2 potatoes,
• 1 carrot,
• 1 tablespoon of tomato paste,
• 1 teaspoon of sweet paprika powder,
• 3-4 tablespoons of olive oil,
• Salt to taste.