|Garden fresh green beans and tomatoes stewed down with sweet Vidalia onion, brown sugar and seasonings.|
Green Beans and TomatoesI just love this time of year when fresh garden produce is in abundance and so flavorful, and green beans are right up there as one of my top favorite summer vegetables.
Freshly picked, fresh green beans have such a distinct texture and flavor over any frozen or canned product, though I've certainly used my share of both of those too, and either will work here as well. When summer rolls around though, beans are one backyard garden staple I almost always plant. They grow well, provide a generous crop and are easy enough to put up in the freezer, if you aren't interested in canning what you don't manage to consume.
Cook them whole, French them, or simply cut them up and they're great all on their own whether boiled, steamed or stir-fried. Pair them up with some sweet Vidalia onion and fresh garden tomatoes though, add a bit of brown sugar and a few seasonings, and you've got one side that will shine with just about any meal. You can do without peeling the tomatoes if you like and pick out any pesky skin that refuses to get tender, or you can just get one of these gadgets - a soft skin peeler. Seriously, it's my newest favorite kitchen tool! Makes a perfect peel for a tomato rose too. Wish I would have thought to make one for y'all.
I hope you'll give these fresh green beans and tomatoes a try. As simple as it seems, the flavor combination is outstanding. I'm just real glad that they've managed to breed the stringing task out of them.
Here's how to make them.
Recipe: Green Beans and Tomatoes©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 12 min | Yield: About 4 to 6 servings
- 2 pounds of green beans, trimmed
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1 cup of chopped Vidalia onion
- 1 tablespoon of minced garlic
- 2 cups of tomatoes, peeled and chopped, juices retained
- 1 tablespoon of light brown sugar
- 1/2 cup of water
- 1/4 teaspoon of dried Italian seasoning
- 1/4 teaspoon of Cajun seasoning, or to taste
- Kosher salt and freshly ground black pepper, to taste
Trim the ends off and cut green beans into thirds, cutting on the diagonal; set aside. Heat olive oil and butter in a large lidded skillet over medium high heat. Saute onion until tender, add garlic and cook another minute. Add tomatoes, with their juices, and the brown sugar and cook until tomatoes are softened. Add the green beans and water, bring to a boil, reduce heat to medium, cover and cook, about 10 to 12 minutes or until beans reach desired tenderness, stirring occasionally. Season with Italian seasoning, Cajun seasoning, salt and pepper; taste and adjust. Serve immediately.
Cook's Notes: If you've got fresh herbs in your garden too, by all means substitute those for the Italian seasoning. When fresh tomatoes and green beans are not in season, substitute frozen green beans and canned tomatoes.
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