Store these Quick Stovetop Green Beans in an airtight container in the refrigerator for up to 4 days. Make this a more filling meal with the addition of diced tofu, nuts, or beans. In a pinch, even crushed or diced canned tomatoes will work. I enjoy this dish with cherry tomatoes for their flavor, but you can also use grape or Roma tomatoes. This adds a wonderful earthy, herbaceous flavor and smell to these Quick Stovetop Green Beans. Try this recipe with the addition of fresh herbs, like cilantro, oregano, dill, basil, or chives. Almost any vegetable will work with the sweet flavor of the tomatoes and aromatic garlic. You can also make this dish with asparagus, mushrooms, spinach, kale, onions, or broccoli. Simmer to allow the flavors to develop. The last part of the cooking process lets the flavors of the garlic, tomatoes, and spices absorb into the green beans for the best taste.You only want them to be just falling apart so there are larger pieces as well as lots of sweet juice for the sauce. Keep an eye on the tomatoes. Watch the tomatoes so they don't overcook and become mushy.Don't overcook the green beans. Cook them a little under what you like because they will cook a bit more in the sauce, and you don't want them getting too soft.Trim the ends off the green beans. It's not necessary for flavor, but you can trim off the ends of the green beans with a sharp knife for a neater look and softer beans, since the pinched ends are slightly tougher. Cook everything for 3-5 minutes, allowing the flavors to come together. Finally, add the cooked green beans to the seasoned tomatoes and stir well. Sprinkle in the minced garlic, salt, black pepper, and red pepper flakes (if you're using them). Cook them until they become soft and start to fall apart, about 10 minutes.ģ. Add the oil and then the tomatoes, cut in half. While the beans are cooking, heat a large pan over medium heat. You can cook them more or less, depending on how soft or firm you like your green beans.Ģ. Toss in the trimmed green beans and cook for 5-10 minutes. Boil a medium-sized pot of water with a generous amount of salt in it. Spices. Salt, black pepper, and red pepper flakes (optional).ġ.Oil. Olive oil or any other kind you prefer.Tomatoes. Sweet cherry tomatoes are best, but other varieties can be used, too.
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