Dilled Blanquette de Veau
Chorizo Chicken

Green Beans With Tomatoes

A Silver Palate Cookbook recipe. 

I had some fresh green beans from the Farmer's Market and this recipe looked too good to pass up.
I didn't read the little blurb after the recipe name. It states that this recipe calls for the thinnest and tenderest green beans you can find. I used regular green beans and it turned out fabulous. 

This can be eaten hot or at room temperature.

Gbf plated 

Let's get cooking

This wasn't in the cookbook but...

Gba first things first 

you have to take care of the cook, dontcha know.

Gbb ingred 

Gathered the ingredients.

Gbc cook green beans 

Started the green beans cooking in the olive oil while I prepped the rest of the ingredients. Do keep your eye on them and turn often.

Gbd add onion garlic 

The two cloves of garlic and the thinly sliced onion are added.

Gbe add tom's spices 

Then the coarsely chopped tomatoes, vinegar, oregano, parsley, salt and pepper. 

Gbg plated 

Another winner. 

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Green Beans with Tomatoes

vegetables

1/3 cup olive oil
1 1/2 pounds green beans
2 cloves garlic; peeled and chopped
1 medium yellow onion, peeled; cut into thin rings
4 small ripe tomatoes, (1lb)peeled; seeded, chopped
1/4 cup chopped Italian parsley
4 1/2 tablespoons red wine vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon Salt
1/2 teaspoon freshly ground black pepper

Heat the olive oil in a heavy skillet, add the beans and cook, stirring and
tossing constantly,  until beans are about half-cooked and become bright
green.
Reduce heat and add garlic and onion. Cook, stirring, for 1 minute.
Add tomatoes, parsley, vinegar, oregano, salt and pepper, and continue to
cook, tossing occasionally, for about another 5 minutes or until sauce is
slightly reduced. Serve immediately, or cool and serve at room temperature.

Notes:  The Silver Palate Cookbook

Yield: 6 servings


** Exported from Now You're Cooking! v5.84 **

And that's that.

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