| Green Beans With Sun-Dried Tomatoes | | Print | |
| Thursday, 08 July 2010 12:10 |
 We eat a lot of vegetables in our home as we visit a few local markets each week while living here in Umbria and it's impossible not to be tempted to buy too much of everything that is fresh, seasonal and locally grown. Presently, one of the vegetables that I seem to be particularly attracted to are the green beans which are particularly wonderful right now. I am always trying to find new ways to prepare these beans so they are not the same every time we eat them and recently created this recipe and loved it. The richness of the sun-dried tomatoes compliments the tender crisp, sweet green beans really well and these beans were just as good the next day for lunch. The trick to cooking green beans I think is to first blanch them in boiling water until they are just tender crisp, and then submerge them immediately in ice water. I then will lightly saute the beans in flavored, seasoned olive oil and they retain both their crispness as well as their bright green color. Use the sun-dried tomatoes packed in olive oil as I find they have more flavor. Some of my other favorite summer bean recipes are Roasted Butter Beans With Pancetta, Roman Beans With Peppery Oil, and Green Beans In Spicy Tomato Sauce. Serve 4 by Deborah Mele 1 Pound Green Beans, Tips Removed 3 Tablespoons Extra Virgin Olive Oil 2 Cloves Garlic, Peeled And Thinly Sliced 4 to 5 Sun-Dried Tomatoes, Chopped Salt & Pepper Pinch Red Pepper Flakes Bring a pot of salted water to boil. Drop in your beans and cook just until they are tender crisp. The time may vary depending on the size of your beans or how fresh they are. Drain and immediately submerge into a bowl of ice water. Let sit for 5 minutes, then drain. While the beans are cooling, heat the oil in the pan and add the garlic. Cook a minute or two until fragrant and then add the chopped tomatoes, a teaspoon of water, and salt and pepper. Return the beans to the pan and toss in the tomato oil mixture and cook for a minute or two so the beans absorb the flavor of the oil. Remove from the heat and serve warm or at room temperature. Buon Appetito! Deborah Mele 2010
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Comments (2)
Wonderful Food
2
Tuesday, 03 August 2010 21:44
Rose Marie Bryson
I love the recipe for the green beans. That is one vegetable that I really love. I am a chef at heart and love to try new ways of cooking ordinary foods. I am a real fan of olive oil. It has alot of benefits. Garlic is another favorite of mine. In any kind of medium. I even use it in my eggs. Sun dried tomatoes, what can I say about them. I love them straight out of the jar. They give the foods a better flavor and texture. I have a friend who is Indian but cooks like an Italian. She has taught me alot. I love food and enjoy seeing people enjoying what I have created. Let's Keep Cooking.
green beans
1
Thursday, 29 July 2010 02:46
Alexandra
I love the idea of using the sun-dried tomatoes with green beans. I cook green beans just as you suggest but then place them in the pan with a little olive oil, garlic and a few tablespoons of fresh tomato sauce. This is a a new spin on that idea and I will definitely try it.
