String Beans In Chunky Tomato Sauce Food

GREEN BEANS AND POTATOES IN CHUNKY TOMATO SAUCE

Steps:

• Heat oil in a large skillet over medium high heat.
• Add garlic to pan; saute 30 seconds, stirring constantly.
• Add potato, celery, salt, and beans; saute 1 minute.
• Add 1/4 cup water; cover and cook 5 minutes.
• Add cilantro or parsley, and tomatoes.
• Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally.
• Stir in pepper.

STRING/GREEN BEANS IN CHUNKY TOMATO SAUCE

Steps:

• Heat olive oil in large, heavy skillet over medium heat.
• Smash the cloves of garlic and toss them into the pan.
• Cook, shaking the pan, until lightly browned, about 2 minutes.
• Scatter the beans over the oil, season them lightly with salt and red pepper, and turn with tongs until they begin to wilt, about 3 minutes.
• Meanwhile, crush the tomatoes coarsely with your hands and add them to the beans.
• Cover the pan, cook until the beans are tender- about 10 minutes.
• Taste and adjust seasoning to your liking, and serve hot.

STRING BEANS IN CHUNKY TOMATO SAUCE

Steps:

• Heat the oil in a large, heavy skillet over medium heat. Whack the garlic cloves with the side of a knife and toss them into the pan. Cook, shaking the pan, until lightly browned, about 2 minutes. Scatter the string beans over the oil, season them lightly with salt and red pepper, and turn with tongs until they begin to wilt, about 3 minutes.
• Meanwhile, crush the tomatoes coarsely with your hands. Add them to the string beans, cover the pan, and cook until the beans are tender, about 10 minutes. Taste the beans, and season with additional salt and red pepper if you like. Serve hot.

STRING BEANS AND TOMATOES

Steps:

• In a medium skillet, saute the onions, bell peppers and garlic in the butter until tender. Add the ketchup, carrots, basil, and fresh and canned tomatoes, then cook for 10 to 15 minutes more. Add the string beans, season with salt and pepper and continue cooking until the vegetables are tender, taking care not to overcook the beans. Serve over rice or as a side dish.

STRING BEANS WITH TOMATOES

Steps:

• Cut tips off the beans, and if necessary remove the strings. Cut beans into 2-inch lengths.
• Bring enough water to boil to cover beans when added. Add salt to taste, and the beans. Cook 5 minutes, or until tender; cooking time will depend on size. Drain thoroughly.
• Core tomatoes, and cut into half-inch cubes.
• Heat oil and butter in a skillet and add garlic. When garlic is cooked, but not brown, add tomatoes, salt, pepper and bay leaf. Cook, stirring, about 2 minutes. Add beans, stir to blend well and cook about 1 minute, until hot. Remove bay leaf and serve.

STRING BEANS IN AZERI TOMATO SAUCE(AZERBAIJAN)

Steps:

• Melt the butter in a sauté pan set over medium heat. Add the onions and lower the heat, stirring occasionally for 3-5 minutes. Add the green beans, stir and cover to cook for 20-30 minutes - stirring occasionally - or until the beans begin to soften to your desired consistency.
• If you haven't made the tomato sauce at an earlier time, it can be prepared as the beans cook.
• When the beans are almost done but not quite, pour in a desired amount of tomato sauce and allow them to simmer on low for a few minutes. Remove from heat and serve.
• Tomato Sauce:.
• In a small to medium saucepan, stir in the tomato sauce and half of the basil and all of the pepper. Cook 3-5 minutes or until warmed. Stir in yogurt, sour cream, and vinegar. Cover and cook another 5 minutes - stirring often. Stir in remaining basil and salt cook another 3-5 minutes and pour over the green beans, vegetables or meat.

PASTA WITH CHUNKY TOMATO BLACK BEAN SAUCE

Steps:

• Cook pasta as instructed on the packet, drain, and set aside.
• While the pasta is cooking, heat olive oil in a saucepan on medium heat and add minced garlic. Saute until translucent, then add chopped onions and saute until soft and starting to turn brown.
• Add cooked black beans, saute for a minute, then add half of the water (1/2 cup if you're using the original measurements of this recipe) and bring to the boil. Lower heat and simmer for about 5 minutes.
• Now mush the black beans right there in the saucepan with a fork or a ricer to blend in with the water to create a thick sauce. You can leave some beans whole depending on your choice -- this is your creation.
• Once some or all the beans are mooshed to satisfaction and the concoction is nice and thick, add the tomato paste and saute for a minute to remove its rawness. Then add the chopped tomatoes, remaining water, and sugar (to reduce the acidity of the tomatoes) and mix well.
• Add salt and pepper to taste. I generally prefer to do this as you go along, adding small amounts of salt and pepper to each stage of sauteing.
• Allow the sauce to bubble nicely and simmer for about 5-10 minutes or until it is satisfactorily thick.
• Now it's time to throw in the sliced olives, swirl around, then add the fresh basil and thyme and mix gently. Let simmer for a minute, then add the cooked pasta and mix well, ensuring that all the pasta is well covered by the sauce.
• Remove the saucepan from the hob and let it sit for a minute away from the heat. Now if you're using the sour cream or Greek yogurt, this is when you would add it in and mix gently. Do not add this while the saucepan is still on the flame/burner or it might curdle. Well, even if it does, it's not going to taste bad, it's just going to look a bit odd, but will still taste just as good -- honest.
• That's it -- all done. Garnish with some fresh basil leaves if you've got some lying around and serve hot.

GREEN BEANS WITH TOMATO SAUCE

Steps:

• Place green beans in a steamer basket. Place basket in a large saucepan over 1 in. of water; bring to a boil. Steam, covered, 8-10 minutes or until crisp-tender. Transfer to a serving bowl., Meanwhile, in a small saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Drizzle over beans.