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Jerry's Recipes

Easy

Green Beans with Tomatoes

THERE OUGHTA BE A LAW against canned green beans. Frozen beans aren't much of an improvement. For this dish, it must be fresh beans only (uncooked beans should snap easily). If in season, use fresh plum tomatoes. Otherwise, canned diced tomatoes are entirely suitable (Muir Glen and Progresso brands are especially good).

To prepare the beans, wash and drain; then trim off the ends. You can improve the presentation by slicing supermarket-sized beans in half lengthwise; if you do, watch the cooking carefully so that they don't get mushy.

For a spicier dish, include the optional chile peppers to taste.

Go here for more green bean recipes.

Takes about 30 minutes. Serves 4 or so as main dish.

SHOPPING LIST:
Jerry's Recipes
  • Onion
  • Tomatoes (fresh or canned)
  • Dry white wine
  • Lemon juice
  • Fresh green beans
  • Black olives
  • Basil leaves
  • Parmesan cheese
  • Chile pepper flakes (optional)

Four easy steps

  
1
Heat in a large saucepan
  • 3 tablespoons olive oil
2
Add, stir in, and cook until translucent
over moderate heat (about 5 minutes)
  • 1 medium onion, sliced very thin
    (red or mild white onions are best)
  • Optional: a few flakes dried chile pepper flakes
3
Stir in and cook until tomatoes are
softened (about 5-8 minutes)
  • 1-1/2 cups (12 oz) tomatoes, finely chopped
    (if using fresh tomatoes, peel and seed first)
  • 1/2 cup (4 oz) dry white wine (or water)
  • 1 or 2 tsp lemon juice
4
Stir in, cover the pan, and cook for about 15 to 20 minutes or until beans are tender and sauce is thickened
  • 1 pound fresh green beans
  • about 12 black olives, pitted
  • Several (6 or so) fresh basil leaves, in pieces
    (or equivalent in dry basil)
  • Salt and fresh ground pepper to taste

Optional: Sprinkle servings with fresh grated Parmesan cheese

rainbow

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