Greek-Inspired Beans and Tomatoes

By mid-August we harvest green beans on a daily basis. Even with gifting friends our excess supply, the beans will be a staple for dinner many nights a week. We’ve roasted, grilled, steamed and boiled them either alone or in combination with other veggies.

I asked The Hubs to whip something together that would use both an abundance of the beans and our plum and grape tomatoes, and that would compliment our dry rubbed loin lamb chops and Herby Potato Salad. Greek-style instantly came to his mind, which typically uses flat Romano beans. However using our freshly picked pole beans, the dish was still hearty, healthy and bursting with fresh and vibrant colors and flavors.

In lieu of blanching the beans first, you could add them raw at the halfway point of cooking the tomatoes. Just keep a sharp eyeball on the beans so that they are crisp-tender and not overcooked, limp and no longer bright green.

Greek-Inspired Beans and Tomatoes

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. fresh green beans, trimmed, blanched
  • 1⁄4 cup extra-virgin oilive oil
  • 3 garlic cloves, thinly sliced
  • 1 large onion, halved and thinly sliced
  • 1 1⁄2 lbs. plum/grape/cherry tomatoes, roughly chopped
  • 2 Tbsp. chopped fresh oregano, divided
  • Salt and pepper
  • Pinch red pepper flakes
  • 1 tsp. red wine vinegar

Directions

  1. Blanche* the green beans in salted boiling water for 2 to 3 minuted depending on how thick they are. Drain and immediately drop in an ice bath until cool. Drain in a colander.
  2. In a large sauté pan, heat oil until shimmering over medium heat. Add garlic slices and cook until lightly golden, about 2 minutes.
  3. Add the onion to the garlic with a pinch of salt. Turn the heat down to medium-low and continue to cook until the onions are softened, about 2 to 3 minutes more.
  4. Add the chopped tomatoes, turn the heat back up to medium, stir in a 1⁄2 teaspoon each of salt and pepper, a pinch of red pepper flakes, and 1 tablespoon of the oregano. Stir well, partially cover, and cook for 10 to 12 minutes, stirring occasionally until tomatoes break down and release their juices.
    *If you choose not to blanche the beans, you can add raw beans 5 minutes into cooking the tomatoes, and cook just until beans are crisp-tender, about 5-6 minutes more.
  5. Stir in the blanched beans and remaining oregano and cook for 1-2 minutes more while beans heat through. Remove from heat and stir in 1 teaspoon of red wine vinegar. Serve immediately.

http://www.lynnandruss.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s