This recipe comes from The Mediterranean Diet Cookbook by Nancy Harmon Jenkins. I bought this book many years ago (published 1994) and it sits on a low shelf where I can easily reach it. Though there are many recipes in the book I have yet to try, I found a few favorites, this being one of them. What’s so special about this recipe? It’s easy to make with only few ingredients that are easily found at your local grocery store. It’s ready in an hour. It is simply delicious.
Fresh green beans cut into 1 1/2 – 2 inch lengths.
Green beans, tomatoes, onion, garlic and olive oil simmer for 40 minutes.
Green Beans with Olive Oil & Tomatoes
Serves four as a side dish
Adapted from Nancy Harmon Jenkins ~ The Mediterranean Diet Cookbook
Ingredients
1 pound green beans, ends trimmed and cut into 1 1/2 – 2 inch lengths
2 tablespoons olive oil
1/2 cup finely diced onion
1 1/2 cups peeled and finely chopped tomatoes
1 garlic clove, minced
1/2 teaspoon sugar
1 teaspoon kosher salt
2 teaspoons fresh lemon juice
Preparation
Wash the green beans and cut into 1 1/2 – 2 inch lengths and rinse in a colander.
In a saucepan large enough to hold the beans, cook the onion in the olive oil on medium heat for about 8 minutes. Once the onions begin to brown, add the garlic and cook for another minute. Add the green beans and stir them into the onion mixture. Add the tomatoes, sugar and salt and mix the ingredients together. Turn the heat down to medium-low and cover the pan. Check the heat after a few minutes. If it seems too high turn the heat down to low. Let the beans simmer, covered for 40 minutes. The beans should be soft but not falling apart. Stir in the lemon juice and adjust the seasoning by adding more salt if necessary.
Though the beans lose their vibrant green color after simmering, their flavor is not compromised. In fact the tomatoes, onions, garlic and olive oil provide a luscious sauce that is very satisfying with an accompaniment of brown rice.