This is a wonderful, easy, and very tasty recipe using the bounties of the organic produce from Herb and Plow Farm. This is a traditional Greek side dish that makes the green beans so flavorful because they are simmered in the aromatic garlic and tomato sauce. I dare you not to eat the entire pot!
Note: When I cook, I rarely measure ingredients, but rest assured, this recipe is foolproof. You cannot go wrong if you add a bit more of this or that.
Let’s begin! Thoroughly wash and snap off ends of 1-1 1/2 lbs. of fresh green beans. Don’t toss those ends! Put them in your veggie scrap bucket! If you don’t have one, see my post “Get Scrappy”. Set the green beans aside for a moment.
Using a box grater set into a bowl, grate 2-4 lbs. of tomatoes. Slice the tomatoes horizontally and place the cut side against the large hole side of the grater. Toss the skins into your scrap bucket. Now if you do not have those Herb and Plow fantastic fresh tomatoes, you can use canned crushed tomatoes, but trust me, fresh is best.
In a large skillet or dutch oven, pour in 1-2 Tbs. of olive oil and saute 1-2 chopped sweet onions until tender and translucent. Add 2 cloves of minced garlic and saute for a few seconds until fragrant. Add tomatoes and green beans. Stir until combined. Add a pinch of sugar to reduce the acid of the tomatoes. Drizzle with additional olive oil and add salt and pepper to taste. Stir well and simmer, covered, for 30 – 40 minutes until beans are tender. Check frequently to make sure that there is enough sauce and that the pan is not getting too dry. A small amount of hot water can be added if that happens. Taste to adjust seasonings. Add 1/2 cup chopped fresh parsley just before serving. Yum and Yum!!!!