Italian Flat Green Beans With Tomatoes And Garlic Food
ITALIAN FLAT GREEN BEANS WITH TOMATOES AND GARLIC
Another reason to celebrate long hot humid days of summer. This dish is reminiscent of an Italian method of cooking green beans with tomatoes for a long time, which was especially good for tenderizing tough, old beans. From the Miami Herald.
Provided by Busters friend
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 to 7 minutes, until tender. Drain immediately.
- While the beans are cooking, heat the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn.
- Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through.
- Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed.
- Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.
GREEK GREEN BEANS (FASOLAKIA)
All-star recipe for Greek Green Beans. Velvety, tender green beans & potatoes, braised in a tomato-olive oil sauce. Flavor-packed, satisfying, vegan, and gluten-free.
Provided by The Mediterranean Dish
Categories Entree
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- In a large Dutch Oven, heat 1/4 cup extra virgin olive oil over medium heat. Add the onions and cook until tender, stirring occasionally (about 5 mins). Then add the garlic, cumin, and oregano. Cook another 2 mins, stirring regularly, until fragrant.
- Add tomatoes, water, bay leaf, beans, and potatoes. Season with salt and pepper. Raise the heat and bring to a high simmer for 15 minutes, stirring occasionally.
- Cover and transfer to the heated oven. Cook until the sauce slightly thickens, and the beans and potatoes can easily be cut with side of your fork; about 35 minutes or so. (It's a good idea to check once partway through cooking, add a little bit of water if needed.)
- Remove from oven and stir in 2 tbsp lemon juice and chopped fresh parsley. Stir in a generous drizzle of olive oil (at least another 1/4 cup).
- Serve immediately with Greek pita bread or your favorite rustic bread to sop up the sauce!
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- Cook the beans in lightly salted water until tender crisp, then drain, and drop into an ice water bath to stop the cooking process.
- Cut the garlic into thin slivers, and core and seed the tomatoes.Cut the tomatoes into 1/2 inch dice.
- Cook for just a minute or two, and add the tomatoes and beans, and cook for another minute or two, carefully stirring the mixture to coat the beans evenly with the tomato and garlic mixture.
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- In a large, deep skillet, heat the vegetable oil. Add the sliced onion and cook over moderate heat until translucent and softened, about 8 minutes. Add the minced garlic, paprika and cayenne pepper and cook, stirring, until fragrant, about 2 minutes. Add the green beans and 6 whole garlic cloves and cook for about 2 minutes, tossing to coat the beans.
- Pour the diced tomatoes and their juices into the skillet and bring to a boil. Reduce the heat to low, cover the skillet and simmer, stirring occasionally, until the green beans are very tender, about 40 minutes. Season the braised green beans with salt and pepper. Transfer them to a platter and serve warm or at room temperature.
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- Prepare the green beans by trimming the ends. Cut each string of green bean into 2-4 bite-sized pieces depending on its size. Wash and set aside.
- Set a pot over medium heat. Add the olive oil, chopped onion and crushed garlic. Sauté for 5 minutes until translucent.
- Add the green beans and sauté for an additional 10 minutes until the green beans begin to wilt. Season with salt and pepper.
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- Cook your green beans, following the instructions on the bag. (You can either microwave them or boil them.) If boiling them, boil the green beans for 10 minutes, or until almost cooked to your liking. Drain.
- Heat the oil in a large skillet. Add the garlic and let it cook for a minute or two. Then add your green beans, salt and pepper. Stir to combine.
- Let your green beans sauté while you prepare your tomatoes. Use a slotted spoon to remove five peeled tomatoes from the can and add them to a small bowl. (Save the rest for another use.) Break up the tomatoes with a spoon. Drain the extra liquid and discard most of the seeds.
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- Add the green beans to the skillet and stir until heated through, about 5 minutes. Make sure not to cook the green beans too long, as they can become mushy.
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- Wash and trim the ends of the beans, then slice them into 3 cm (or 1 inch) sections. Bring some water to the boil in a medium pan and add a pinch of salt. Add the sliced beans to the boiling water and cook for 8 minutes. Drain the water and set the beans aside.
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