View Full Version : Sauteed Green Beans with Garlic and Tomato

July 10th, 2006, 05:43 PM
1 pound green or wax beans, trimmed
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon finely chopped fresh oregano
2 plum tomatoes or 1 slicing tomato, diced
2 tablespoons fresh lemon juice or balsamic vinegar
Salt and freshly ground black pepper

1. Bring a medium pot of salted water to a boil. Add the beans and blanch until just barely tender, about 3 minutes. Drain well.

2. Heat the oil over medium heat in a large skillet. Add the garlic and cook until fragrant, about 1 minute. Add the beans, oregano, and tomatoes. Cook until the beans are heated through, about 3 minutes longer.

3. Season with lemon juisce, salt, and pepper. Serve hot.

Linda L Lattimer
August 10th, 2006, 02:55 PM
Green Beans with New Potatoes

3 pounds fresh green beans
1/4 pound salt pork, sliced
1/4 cup bacon grease
2 cups chicken broth, plus more if needed
2 to 3 teaspoons House Seasoning, recipe follows
12 small red potatoes
1 onion, cut into slivers
1/2 stick unsalted butter, sliced
Ground black pepper

Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain.

Meanwhile, in a large cast iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.

While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add the butter and season with pepper.

Linda L Lattimer
August 17th, 2006, 07:31 PM
Spicy Green Beans

4 slices bacon, cup into 1-inch pieces
1 onion, minced
2 pounds fresh green beans, tipped and washed
1 cup boiling water
3 tablespoons white vinegar
3 tablespoons butter
Cayenne pepper
1/2 lemon, juiced
Cook bacon in frying pan until crisp. Drain bacon and set aside, leaving drippings in skillet. Add onions to drippings and saute until tender. Add green beans to pan and saute over medium heat for 2 minutes, stirring frequently. Add boiling water to pan and cover. Cook for about 15 minutes, just until beans are tender. Add vinegar, butter, and salt and cayenne, to taste, and stir. Add back crisp bacon before serving. Garnish with a squeeze of lemon juice.