Green Beans with Tomatoes

Name: Green Beans with Tomatoes
Yield: 4 to 6 portions
Ingredients: 1 medium-size yellow onion, peeled and cut into thin rings; 2 garlic cloves, peeled and chopped; ⅓ cup olive oil; 1½ pounds green beans; ½ teaspoon Freshly ground black pepper; 4 small ripe tomatoes, about 1 pound, peeled, seeded, and roughly chopped; 4½ tablespoons red wine vinegar; ¼ cup chopped fresh Italian (flat-leaf) parsley; ½ teaspoon salt; 1½ teaspoons dried oregano

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This dish, in which the raw beans are sautéed, calls for the thinnest and tenderest green beans you can find. It is bright, fresh, and crisp, and can be eaten hot or at room temperature.

Ingredients

⅓ cup olive oil
1½ pounds green beans
2 garlic cloves

Side dish
Vegan
Gluten-free

Method

Heat the olive oil in a heavy skillet over medium-low heat, add the beans, and cook, stirring and tossing constantly, until the beans are about half-cooked and become bright green.
Reduce the heat and add the garlic and onion. Cook, stirring, for 1 minute.
Add the tomatoes, parsley, vinegar, oregano, salt, and pepper, and continue to cook, tossing occ