A summertime recipe using green beans, tomatoes and onions fresh from the garden. This is a combination that is sure to please. The fresh herbs just give it that extra flavor to make it even more special.
2 Tablespoons EVOO
1 clove garlic, minced
About 1/4 teaspoon red pepper flakes
1/2 cup sliced onions
2 tablespoons fresh oregano, minced or 2 teaspoons dried
1 1/2 teaspoons thyme, minced or 1/2 teaspoon dried
1 pound green beans
1 sprig rosemary, torn from the stem
2 medium tomatoes, cut into wedges
1 cup mushrooms, cut into slices
Salt & Pepper to taste
How to Make It
Heat olive oil in pan over medium heat. Add garlic and pepper flakes, saute until fragrant. Add onions, saute until translucent (about 3-4 minutes). Add 1/4 cup water and the green beans. Stir, cover and steam cook beans until nearly done, about 10-15 minutes. Add mushrooms, oregano and thyme about 5 minutes before beans are done. Stir in the rosemary and tomatoes. Cook briefly until tomatoes are warmed through and beans are done. Season with salt and pepper or if you prefer melt salted butter over the beans before serving.
Makes 4 servings.
Adapted from recipe in cookbook From Asparagus to Zucchini.