Green beans, aka string beans
Dec. 17th, 2004 09:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
eve_primeToday was the preschool holiday potluck. I made green beans, which was good, because by the time the adults got to eat there wasn't a lot of food left. (Staying healthy for the potluck was my big achievement of the week, and quite a challenge as R. has had a bad cold.)
Green Beans the Way I Make Them
1-1/2 lbs fresh green beans, ends trimmed, snapped or cut into bite-sized pieces
2 T olive oil
1 medium-sized yellow onion, peeled and finely diced
2 large cloves of garlic, minced
1 can (28 oz) whole tomatoes, drained and coarsely chopped
1 t dried leaf thyme
1/2 c grated sharp cheddar cheese
(Note: T = tablespoon and t = teaspoon)
Boil the beans for 5 minutes. Meanwhile, heat the oil in a heavy skillet (I use the electric skillet) and sauté the onion and garlic over low heat until soft. Add tomatoes and thyme, and stir and cook together for 5 minutes. Drain and add the beans and let them simmer a bit longer. Arrange to serve and top with the cheese.
Adapted from "Green Beans Provençale" in Jean Hewitt's International Meatless Cookbook, c. 1980.
Green Beans the Way I Make Them
1-1/2 lbs fresh green beans, ends trimmed, snapped or cut into bite-sized pieces
2 T olive oil
1 medium-sized yellow onion, peeled and finely diced
2 large cloves of garlic, minced
1 can (28 oz) whole tomatoes, drained and coarsely chopped
1 t dried leaf thyme
1/2 c grated sharp cheddar cheese
(Note: T = tablespoon and t = teaspoon)
Boil the beans for 5 minutes. Meanwhile, heat the oil in a heavy skillet (I use the electric skillet) and sauté the onion and garlic over low heat until soft. Add tomatoes and thyme, and stir and cook together for 5 minutes. Drain and add the beans and let them simmer a bit longer. Arrange to serve and top with the cheese.
Adapted from "Green Beans Provençale" in Jean Hewitt's International Meatless Cookbook, c. 1980.