Tuesday, April 24, 2012

Green Beans with Tomatoes

Green beans are not one of Chris's favorite vegetables but if I cook them this way, he really likes them. I think he'd like any vegetable if I smothered it with tomatoes. The fresh green beans are beautiful this time of year so keep an eye out for them. When you bring them home though, cook them within a couple of days - they don't last very long! I always snap the ends off the beans one-by-one too because that's how my Nannie used to do it but you could save a bit of time by lining them up on your cutting board and trimming them off. This recipe is really easy but it does take a bit of time to make so start on it first thing when you start making dinner. The recipe comes from Everyday Food but I've made some changes after making it so many times. I hope this is worthy of your regular veggie rotation too.

Time: 1 hour
Serves: 2

  • 1/2 lb of green beans
  • 1/2 of a small onion
  • 2 garlic cloves
  • 1/4 cup of chicken broth
  • 1/2 of a 16 oz can of whole, peeled tomatoes
  • 1/2 TBSP of olive oil
  • dash of oregano
  • salt and pepper
  1. Rinse your green beans in a colander, then snap the ends off and discard. I also snapped the beans in half.
  2. Peel and finely slice your onion and peel and finely chop your garlic.
  1. Heat your 1/2 TBSP of olive oil over medium-high in a medium-sized skillet (use one with a lid if you have one).
  2. When your oil has heated for a couple of minutes, add your sliced onion and chopped garlic. Sprinkle with a dash of dried oregano and cook for 2-3 minutes until the onions barely start to brown.
  3. Add your half a can of whole tomatoes and the puree from the can, breaking up the tomatoes with a spoon or with your fingers. Stir to combine.
  4. Add your 1/4 cup chicken broth, green beans, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper, and turn burner to high to bring to a boil.
  5. Once it boils, reduce heat to medium-low. Cover the skillet and simmer, stirring occasionally, until green beans are soft, about 45 minutes.
  6. For the last 10 minutes of cooking, remove the lid and turn the burner up a bit to let some of the liquid cook off.

1 comment:

  1. Yum idea! Reminds me of the way we do okra! Love that you remember Nannie's way with the beans....She also would pick the smallest ones & made certain they "snapped"! I must admit I still do the same! Can't wait to try this! Love, Me(-: