Greeked green beans, miracle green beans, call them what you will. I'm calling them miracle green beans because Jeff loved them, and he has always wrinkled his nose at the idea of eating green beans. He's tried them two other times since I made these, and I can now officially add green beans to the rotation along with asparagus and broccoli. Those of you who have followed along for a while know how picky my fiancé is. We're making some big strides around here!
Like the pork recipe I shared yesterday, this recipe is also adapted from New England Home Cooking. Green beans are parboiled and then braised with onion, garlic, and tomatoes to make a sort of green bean stew. But rest assured, the green beans become tender but not mushy as they soak in plenty of flavor from the tomatoes.
Speaking of tomatoes, Muir Glen recently sent me a basket of their new reserve tomatoes, and I thought I'd put them to use in this recipe. This year's reserve tomatoes, called Harvest Sunset, are red and yellow tomatoes that were grown in Northern California's Yolo County fields and hand-harvested at the peak of ripeness. When I attended the Muir Glen tomato dinner, I tasted these tomatoes straight out of the can, and I loved their sweet, fresh flavor. I knew they'd pair well with my green beans.
Greeked Green Beans (adapted from New England Home Cooking)
Ingredients
12 ounces green beans, trimmed
1 1/2 tablespoons olive oil
1/2 onion, sliced
2 garlic cloves, minced
1 (14-ounce) can Muir Glen Reserve Harvest Sunset Organic Diced Tomatoes, drained
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 tablespoon fresh lemon juice
Preparation
Cook beans in large pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain in a colander, and rinse with cold water.
Heat oil in Dutch oven. Add onion and cook over medium heat until softened, about 5 minutes.
Add garlic and cook, stirring, for 1 minute.
Add tomatoes, sugar, salt, and pepper.
Stir in green beans.
Bring to a simmer, cover, and cook over medium-low heat until beans are very tender, 10 to 15 minutes.
Uncover, and if there is a lot of liquid in the pot, raise heat and cook for a few minutes to reduce it.
Stir in lemon juice, season with salt and pepper to taste, and serve.
I loved the contrast between the soft, sweet tomatoes and the fresh, firm green beans brightened with a splash of lemon juice. I only wished I had some crumbled feta to throw on top! (Of course, then Jeff never would have tried them.)
What's your favorite way to cook green beans?
22 comments:
Yum! I love green beans, and these look delicious. I am glad Jeff liked them!
The flavors sound awesome. Dave sadly is also a green bean hater.
I heart Greek green beans! So simple, but so much flavor!
I love simply steaming green beans and tossing with minced garlic and butter. The heat from the grean beens helps liquify the garlic. SO good!
I love green beans - and this recipe sounds great! Have you tried making green bean "fries"? Just roast them up till they get crispy, then I sometimes toss with a little bit of truffle butter or parmesan cheese. I've made those for my veggie-averse friends and they are always a big hit!
Looks delish! I've never prepared green beans with tomatoes like that. Can't wait to try it!
Almost looks like the green beans are a pasta substitute! I always just steam them or saute them in a little olive oil, but I like this way of dressing them up a bit
Oh man, my mom makes those all the time. Though, she puts fresh mint in them too...I have no idea how, but it works!
ha, glad jeff liked these :) love the name, and they sound delicious with those muir glen tomatoes!
yea Jeff! love that you got him to eat green beans! no dice with feta, though?!
No dice. I'll keep trying though!
I've had similar Greek style green beans before and LOVED them! This dish sounds fabulous! Green beans are so versatile! Recently I love vinegar green beans...you boil or steam for a few minutes, want them still somewhat crisp then while still hot add them to a mixture of red wine vinegar, olive oil, and minced garlic...they continue cooking in the vinegar mixture and are delish hot and cold!
I have a tendency to love all things Greek..such fresh Mediterranean flavors! These look delicious...though I might top them with a bit of feta. Yay on making such great strides!
This is the ONLY way I will eat green beans! My bf's family loves all things Greek and the first time I had them at his house I thought a miracle had taken place. Still have yet to make them myself...yours look divine!
We borrow Jon's mom's recipe for green beans a lot; roasted with olive oil, S&P, whole garlic and topped with bread crumbs. Yours look beautiful!
Great work expanding Jeff's horizons. This looks really tasty!
We can't get enough of green beans around here! These look delicious! My Mom makes a similar dish with mini meatballs in it. So good.
Jeff's seal of approval speaks to how good these green beans are. Will definitely try this recipe.
Yum. That looks like am awesome recipe and I already love green beans!
Green beans are one of Adam's favorites! I'm glad that Jeff is finally on board. This recipe sounds different... and delicious. I've saving it! :)
yum! I'd add olives and feta on top.
ps I like mine with garlic and red pepper flakes and a bit of lemon juice.
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