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Green Beans
You can also add a little chopped meat to the browning onions. You could also add hot chili, or lemon juice, or allspice, or tomato paste. The basic idea is to saute and then braise green beans with tomatoes, onions, and garlic.
1 1/2 pounds green beans, ends snapped, strings removed, beans snapped in half
1 large onion, chopped
1/2 cup olive oil (you can use less but it affects flavor and texture)
3 or 4 cloves of garlic, crushed or minced fine (some recipes use lots more garlic, peeled only, not cut)
1 1/2 pound tomatoes (4 large?), peeled and cut into chunks, or 1 28 oz can, drained
Salt
Pepper
Ground allspice
pinch of sugar
Saute the onion in olive oil on medium heat until translucent. Add green beans, saute until they get a bit of color and onion turns golden. Add garlic, saute another minute, then add tomatoes, salt (1/2 tsp? - to taste), black pepper, 1/4 tsp. allspice and a pinch of sugar. Okay the measurements here are to taste, very elastic. Bring the tomatoes to a boil, turn down heat, cover the pan and simmer until tender. Time is controversial - some like their green beans very soft some don't.
You can also add a little chopped meat to the browning onions. You could also add hot chili, or lemon juice, or allspice, or tomato paste. The basic idea is to saute and then braise green beans with tomatoes, onions, and garlic.
1 1/2 pounds green beans, ends snapped, strings removed, beans snapped in half
1 large onion, chopped
1/2 cup olive oil (you can use less but it affects flavor and texture)
3 or 4 cloves of garlic, crushed or minced fine (some recipes use lots more garlic, peeled only, not cut)
1 1/2 pound tomatoes (4 large?), peeled and cut into chunks, or 1 28 oz can, drained
Salt
Pepper
Ground allspice
pinch of sugar
Saute the onion in olive oil on medium heat until translucent. Add green beans, saute until they get a bit of color and onion turns golden. Add garlic, saute another minute, then add tomatoes, salt (1/2 tsp? - to taste), black pepper, 1/4 tsp. allspice and a pinch of sugar. Okay the measurements here are to taste, very elastic. Bring the tomatoes to a boil, turn down heat, cover the pan and simmer until tender. Time is controversial - some like their green beans very soft some don't.
