` Stewed Green Beans and Heirloom Tomatoes - Olive Oil Times

Stewed Green Beans and Heirloom Tomatoes

Stewed Green Beans and Tomatoes are a Mediterranean Classic. Try this easy to make side dish for dinner tonight, or impress the folks at your next get-together!
Stewed Green Beans and Heirloom Tomatoes
Stewed Green Beans and Heirloom Tomatoes
Sep. 1, 2020
Paul Kostandin

Growing up in a Mediterranean house­hold, this dish could be found on our din­ner table four or more nights a week. We always kept a small gar­den and clean­ing green beans was an almost nightly chore. Luckily, this is such a deli­cious side dish that no-one ever com­plained and left­overs were rarely a prob­lem. The com­bi­na­tion of gar­lic, onions, green beans and toma­toes, is decep­tively sim­ple and will pull you in for another serv­ing sooner than you might believe.

This is a great way to use up the bounty of your gar­den or to put some sum­mer Farmstand finds to good use. It is best enjoyed fresh and hot, but it also makes an incred­i­ble cold salad on a hot sum­mer day. I like to use a more robust olive oil when prepar­ing this dish, it adds a level of spice that plays quite nicely with the black pep­per and whole gar­lic cloves.

stewed-green-beans-and-heirloom-tomatoes-olive-oil-times-stewed-green-beans-and-heirloom-tomatoes

Stewed Green Beans and Heirloom Tomatoes

5 from 2 votes
Course: Sides, Dinner, LunchCuisine: Greek, Mediterranean
Servings

8

serv­ings
Prep time

10

min­utes
Cooking time

30

min­utes

A fresh, vibrant com­bi­na­tion of some incred­i­ble sum­mer fla­vors, this stewed green bean dish is the per­fect side for your Sunday sup­per! Try the left­overs (if you’re lucky enough to have any) with a lit­tle yogurt as a cold lunch-time salad.

Ingredients

  • 4 each Heirloom Tomatoes

  • 1 lb Cleaned Green Beans, Cut In Half

  • 1/2 cup Extra Virgin Olive Oil

  • 1 medium Yellow Onion, Sliced

  • 12 cloves Peeled Garlic

  • 2 tea­spoon Salt

  • 1 table­spoon Ground Black Pepper

  • 1 cup Water

Directions

  • Bring a medium pot of heav­ily salted water to a boil on your stove. 
  • Score an X in each the bot­tom of each tomato and place them in the boil­ing water.
  • Allow the toma­toes to sim­mer for 1 to 2 min­utes. Remove them and place them into a bowl of ice water.
  • Place the olive oil into a large pot and place it on the stove over medium/high heat.
  • Add the slice onions and whole gar­lic cloves to the pot and begin to saute the veg­eta­bles.
  • Cook the onions and gar­lic, stir­ring reg­u­larly until they are fra­grant and begin­ning to brown.
  • Add the green beans and tomato paste to the pot, con­tinue to cook over medium/high heat for 1 – 2 min­utes.
  • Add the cup of water to the pot as well as the salt and pep­per. 
  • Remove the skins from the cooled toma­toes, and cut them into quar­ters. 
  • Add the toma­toes to the pot, cover and reduce the heat to medium/low. 
  • Cook the green bean and tomato mix­ture for approx­i­mately 30 min­utes. Remove the lid and stir fre­quently to ensure even cook­ing.
  • When the beans are ready, taste them for sea­son­ing, adjust as nec­es­sary. 
  • Enjoy!

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