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November 17, 2009


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Jamie, I do something with a similar flavor profile and shrively ending, but it's in the crockpot.

1 1/2 pounds of green beans, one can (small or big, your choice) diced tomatoes with about half the liquid from the can, one chopped onion, a glug or two of olive oil, lots of salt and pepper, cook on low all day. Just before serving stir in the juice of a lemon and a little bit more olive oil.

It's kind of a stew, so I like to serve it with rice or something else that sops up the liquid. Very nice with a couple of steaks or chops, or as part of a vegetarian feast. And an excellent potluck offering.

LOVE this bean recipe! It also works with a leek in the mix. I am fond of this recipe on the Thanksgiving table with green beans from the freezer, from last summer's farm share. Delicious.

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