Italian Wide Green Beans and Tomatoes

 Ingredients

  • 1 lb Italian wide green beans (28 oz can is okay)
  • 2 T olive oil
  • 3 cloves garlic, finely sliced
  • 3 medium tomatoes, cubed 1"
  • 1/4 t pepper
  • 6-8 basil leaves, chiffonaded (roll up and slice in 2 mm slices) or 1 t dried basil leaves
Instructions
  • If using raw green beans, blanch them with salt.
  • Sautee olive oil and garlic.
  • Add tomatoes, pepper, and a pinch of salt.
  • Cook until they release liquid and soften.
  • Add beans.  Cook to taste.  Add basil last and cook briefly.

Comments

  1. kexlineNovember 25, 2025 at 1:20 PM

    Texture is MUCH better with raw beans, but the big flat Italian ones are hard to source.

    ReplyDelete

Post a Comment

Popular posts from this blog

Instant Pot Rice

 Instructions Rinsing your rice before cooking makes it less sticky / clumpy, which might be good or bad, depending on what you're after. Mix rice (white jasmine or basmati) and water 1:1 (e.g. 1 cup rice to 1 cup water). Cook on high for 3 min and allow natural release.  Fluff with a fork. In a larger pot, a single cup of rice might burn, so increase the volume. Rice can store well in a container in the fridge for a few days, or freeze for up to 3 months.
Read more

Butternut Squash Cassarole

Ingredients Casserole 2 pounds butternut squash (2 to 2 1/2 pounds or 4 cups cooked squash) ¼ c whole milk 1 t vanilla extract 1 c granulated sugar (or brown sugar, packed) (optional) 1 t maple syrup, potentially removing 1/4 c sugar 1/4t salt (omit if using salted butter) 2/3 c unsalted butter, melted 1/4 t ground cinnamon 2 large eggs, lightly beaten (optional) 1-2 T orange juice and/or 1 t orange zest Topping 1 cup pecan halves 2 tablespoon unsalted butter, melted 2 tablespoons brown sugar, packed ⅛ teaspoon ground cinnamon marshmallows, large or small (optional) Instructions Cook Squash Preheat oven to 350°F. Line a baking sheet with parchment paper or foil. Cut butternut squash in half, lengthwise. Scoop out seeds. Place the squash cut side down on baking sheet. Bake ~45 minutes, until squash is tender when pierced with a fork. Allow to cool enough to handle. Cook Casserole Lightly spray casserole dish with cooking spray. While still warm, scoop out butternut flesh and transfer to...
Read more

Roasted Delicata

Ingredients 2 lbs delicata squash 2 T unsalted butter or olive oil 1 t sea salt 1/2 t black pepper Instructions Preheat oven to 425. Trim ends of squash, then split vertically.  Scoop out seeds and fibrous flesh with a spoon. Place squash halve cut side down and slice into ~1/2" - 1" segments. Toss segments, salt, pepper, and butter / oil in a bowl to coat. Lay out slices in a baking dish (avoid touch to allow browning). Roast for ~12 min, then turn slices over and roast another ~10 min.  Slices should be golden brown, with a little sear (can broil a bit to add sear).
Read more