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1
You can boil the potatoes and steam the beans at the same time.
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2
Start with the potatoes: put them in a large pot and cover with cold water.
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3
Add 1 tablespoon salt and bring to a boil.
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4
Reduce the heat and simmer, uncovered, until the potatoes are tender when you stick a fork in them, about 30 minutes.
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5
At the same time, combine the cream and butter in a small saucepan and warm over low heat until the butter is melted.
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Remove from the heat and cover to keep warm.
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7
While the potatoes are cooking, start on the beans.
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8
Break the beans in half and put them in a colander large enough to fit over the pot the potatoes are cooking in; set aside.
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9
Now heat a large saucepan over medium heat.
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10
Drizzle 2 tablespoons of olive oil, add the bacon and cook until the fat is rendered, about 5 minutes.
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11
Add the onion and cook, stirring, until softened, about 3 minutes.
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12
Add the tomatoes to the pan, crushing them in your hand as you do so, to break them up.
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13
Stir in the sugar.
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Bring to a boil, reduce the heat and simmer, uncovered, until thickened, 7 to 8 minutes.
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15
Remove from the heat.
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16
When the potatoes have cooked about 20 minutes, put the colander over the pot and cover the whole thing with aluminum foil.
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17
Continue cooking until the beans are crisp-tender, 5 to 7 minutes.
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18
Remove the colander from pot and dump the beans into the pan with the tomato sauce; fold in the beans and season with salt and pepper.
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19
Now drain the potatoes in the same colander and dump them back into the pot.
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20
While the potatoes are still hot, pour in the warm cream and butter and mash the potatoes with a potato masher.
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21
Season with salt and pepper.
