Green Beans with Tomatoes and Herbs

2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup sliced onions
1/4 cup water
2 teaspoons dried oregano
1/2 teaspoon dried ground thyme
1 pound green beans, ends clipped, beans cut in half
1 sprig rosemary, leaves torn off the stem
2 medium tomatoes, cut into wedges (peeling is optional)
salt to taste or 2 tablespoons salted butter

Heat olive oil in deep pan over medium heat.  Add garlic and pepper flakes; saute until fragrant.  Add onions; saute until translucent, 3-5 minutes.  Add 1/4 cup water, the dried spices and green beans.  Stir, cover and steam-cook beans until nearly done, 10-15 minutes.  Stir in rosemary and tomatoes.  Cook very briefly, until tomatoes are warmed through and beans are done.  Season with salt or salted butter.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition


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