Reader “Rucksack Rob” kindly sent us his recipe for Long-Cooked Green Beans with Tomatoes and Garlic. This is a very simple recipe that’s good especially in late summer after your garden harvest but also any time of year.
- 2 Tbsp. extra-virgin Olive Oil
- ¼ cup minced Yellow Onion (or a little more, if you’d like)
- 3 cloves Garlic, thinly sliced (or less, to taste.)
- 1-1/2 lbs of Green Beans, ends trimmed
- 3 lg. ripe Tomatoes, chopped (and seeded if you’d like )
- Salt, to taste
- black pepper – freshly coarse ground, to taste
- Parmesan Cheese
- In a skillet over a medium heat, warm the oil
- Add Onions and cook until soft, stirring occasionally… 7-10 minutes
- Add Garlic and continue stirring…1 minute
- Add Green Beans and tomatoes over low heat until soft, about 20-25 minutes
- Season with Salt and generous amount of Black Pepper
- Simmer until liquid is gone… 3-5 minutes
- Sprinkle with Parmesan Cheese, fresh shredded (can be omitted)
I like my green beans a little crispier so I only cook mine for about 12 minutes – test bite to your taste…
If you wish, spice it up a little more with a shake or two of Red Pepper Flakes during the cooking… not too much, though!
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!