Kitchen Wisdom Gluten Free String Beans with Tomatoes are deliciously satisfying. I make this recipe different in the winter than during the warm weather months. This time of year in New England green beans are very pricey with flavor not worthy of the rate. In winter, I toss frozen organic French Green Beans into the tomato sauté. Depending upon the texture you prefer for green beans, you can use fresh beans and boil, steam or toss them in as well.
Yields 4 servings
12-16 ounces long slender Green Beans
2 teaspoons Extra Virgin Olive Oil
¼ cup finely chopped Onion
1 or 2 Garlic cloves, finely chopped
14 ounces tomatoes or left over Sunday Sauce
(optional) Crushed Red Pepper to taste
Salt and Pepper to taste
Heat olive oil in a sauté pan, add onions then garlic and some optional crushed red pepper. Saute for a few minutes, until onion is wilted.
Add the tomatoes, simmer on high for 10 minutes. Reduce heat and simmer for another 5 minutes.
Add green beans into the tomato sauté. I use frozen green beans and I prefer vegetable with texture and bite. You can boil or steam beans first and then add them at this point. Toss the beans among the tomatoes, cover the pan.
Simmer on low for 15 minutes. Salt and pepper to taste, serve warm or room temperature.
“String Beans with Tomatoes” by Liz Conforti, Forget What You Know About Wheat(c)
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