New Potato and Green Bean Tomato Ragout
Summer brings us many treasures: green beans, tomatoes and not least among them, new potatoes. Georgia farmers work twice as hard as farmers in cooler climates to grow them. They have to plant them and then cover them with extra dirt as they grow. When first pulled from the ground, the hard work makes sense because of their delicate flavor and texture. In this dish, we take advantage of the potatoes’ flavor but also of their thickening power. Stewing green beans – a technique common in Italian cooking – provide savoriness to contrast the brightness of the tomatoes and the potatoes.