Green Beans With Garlic & Fresh Tomatoes
Fresh green beans are one of summer’s greatest pleasures, especially when they’re picked straight from the garden or purchased fresh from a local farmers’ market. This simple side dish celebrates their natural sweetness by pairing them with juicy, ripe tomatoes, fragrant garlic, and a drizzle of good extra virgin olive oil. It’s the kind of uncomplicated recipe that lets the quality of the seasonal ingredients shine.
The secret to perfectly cooked green beans is to blanch them just until they are bright green and tender-crisp, then immediately plunge them into an ice water bath. This quick step stops the cooking process, locking in their vibrant color and crisp texture so they never become soft or dull. Combined with ripe tomatoes, the beans absorb just enough of their sweet juices while still maintaining their fresh bite.
I love making this recipe during the height of summer when I can walk into the garden, pick a handful of beans and tomatoes, and have them on the table the very same day. Served at room temperature, this versatile side pairs beautifully with grilled or roasted chicken, pork, beef, or seafood, making it a welcome addition to everything from casual weeknight dinners to outdoor summer gatherings.
Buon Appetito!
Deborah Mele
Green Beans With Garlic & Fresh Tomatoes
A great side dish to make with garden fresh green beans and tomatoes.
Ingredients
- 1 Pound Green Beans, Ends Removed
- 2 Medium Ripe Tomatoes
- 3 Large Cloves Of Garlic
- 3 Tablespoons Olive Oil
- Salt & Pepper
- Dash Of Red Pepper Flakes (Optional)
- 2 to 3 Tablespoons Fresh Chopped Herb (Parsley or Basil Are Good Choices)
Instructions
- 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.
- Drain the beans.Heat the oil in a pan, and once it is hot add the garlic.
- 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.
- Remove from the heat, and add the fresh, chopped herb, and season with the salt and pepper, and red pepper flakes if you are using them.
- Serve warm or at room temperature.
Nutrition Information:
Yield: 4 Serving Size: 2 cupsAmount Per Serving: Calories: 150Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 85mgCarbohydrates: 13gFiber: 5gSugar: 6gProtein: 3g
i made this with ingredients from my garden, it was delicious.