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.
Let's get cooking
This wasn't in the cookbook but...
you have to take care of the cook, dontcha know.
Gathered the ingredients.
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.
The two cloves of garlic and the thinly sliced onion are added.
Then the coarsely chopped tomatoes, vinegar, oregano, parsley, salt and pepper.
Another winner.@@@@@ Now You're Cooking! Export Format
Green Beans with Tomatoes
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
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.