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
Course: Sides, Dinner, LunchCuisine: Greek, Mediterranean8
servings10
minutes30
minutesA 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
4eachHeirloom Tomatoes
1lbCleaned Green Beans, Cut In Half
1/2cupExtra Virgin Olive Oil
1mediumYellow Onion, Sliced
12clovesPeeled Garlic
2teaspoonSalt
1 tablespoonGround Black Pepper
1cupWater
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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