Recipe by Buster's friend
Another reason to celebrate long hot humid days of summer. This dish is reminiscent of an Italian method of cooking green beans with tomatoes for a long time, which was especially good for tenderizing tough, old beans. From the Miami Herald.
Top Review by baltisraul
Could not find fresh or frozen flat beans. I used Margrate Holmes brand Kentucky Wonder Italian flat beans. Added double the garlic and a can of Italian diced tomatoes. It was great with our grilled Huli Huli chicken. We will have this side over and over again.
- 1 lb green beans, cut on the diagonal into 3-inch pieces (Italian flat, Romano)
- 2 tablespoons extra virgin olive oil
- 3 medium garlic cloves, cut into very thin slices (a 1/4 cup)
- 1 tomatoes, cut into 1/2-inch dice (8ounces)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper, freshly ground
- 6 -8 basil leaves, cut into chiffonade (stacked, then rolled tightly and cut into very thin strips, optional garnish)
Directions See How It's Made
- Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 to 7 minutes, until tender. Drain immediately.
- While the beans are cooking, heat the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn.
- Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through.
- Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed.
- Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.