Prep 20 mins
Cook 20 mins
from the Williams Sonoma Mayo Clinic Cookbook. A 0 points side dish that's a nice alternative to just boiling a pot of green beans.
- Cut the green beans into 2 inch long pieces.
- In a large saucepan over high heat, bring the beans, water and pepper to a boil. Reduce heat to low, cover and simmer for 10 minutes.
- Add the tomatoes, thyme and half the green onions. Cover and simmer for another 5-7 minutes, until the tomatoes and beans are very tender.
- Top each serving with remaining green onions and serve.
I have been harvesting lots of green beans recently, and we were getting tired of lightly cooked/steamed green beans! I started searching on this site for other ideas which were not way out, and not salads either. Yours won. I decided not to award stars, because stars would have been misleading! I printed your recipe to take to the kitchen, then realised that the recipe really needed "extras"! There seemed to be too much liquid used, first of all!! (Unless I miscalculated, which is why I'd rather not leave stars). I changed your recipe in the following ways, ... so how can I leave stars?!! I did not have enough green onions, so used a small amount of chopped sweet onion. I also added a small teaspoon of a wet mixture of mild hot pepper/garlic/ginger (from a shop), which was barely discernable. The onion and extra flavours were first fried in a tiiiny amount of oil, and then I added the skinned and chopped tomatoes, I simmered that for about 7 minutes, and only THEN I added the chopped green beans. I flavoured the dish with sea salt, black pepper and about 1/2 teaspoon sugar (essential for flavour here!). Did not use any water. Maybe your recipe missed out a step: shouldn't the beans be drained after cooking, and before adding the chopped fresh tomatoes? Because freshly chopped tomatoes cook up watery! In any case, and with adding the pepper you have in your ingredients, this was eventually a very nice side dish. Thanks!