Garden Green Beans and Tomatoes
This is the season for fresh green beans, tomatoes and other goodies from the garden. Before you know it, a grand feast of fresh-cooked produce will grace your table and impress your friends and family. Happy Summer Cooking!
Garden Green Beans and Tomatoes
Take advantage of the season with this recipe using garden fresh produce from your vegetable patch, or local farmers market.
Servings: 4 servings
Equipment
- 3-quart pan with lid
Ingredients
- ¼ cup olive oil
- 2 pounds fresh green beans stemmed and snapped in half
- 1 clove fresh garlic minced
- 1 medium onion cut in half, then sliced
- 1 pound fresh tomatoes chopped
- ½ cup fresh parsley chopped
- 2 Tbsp. rice wine vinegar
- 2 tsp. Herbes de Provence
- salt and pepper to taste
Instructions
- Heat the oil in the pan. Add the green beans, garlic and onion; stir-fry until slightly tender for about 10 minutes.
- Add remaining ingredients, stir and cover. Cook until tomatoes have collapsed and green beans are cooked; about another 15 minutes.
- If too watery, continue to cook, uncovered, until the sauce thickens.