Sunday 23 February 2014

Green Beans with Tomatoes

Add a bit of zing to those garden fresh green beans and tomatoes.

1 pound green beans
1 small onion
2 cloves garlic, minced
3 tomatoes
2 tablespoons vegetable oil
1 tablespoon balsamic vinegar
2 tablespoon water
1/2 teaspoon dried basil
Salt and pepper to taste
1 tablespoon parmesan cheese, plus a bit more for sprinkling

Plunge tomatoes in a pot of boiling water and boil until skin loosens, about 1 minute.
Allow cooling, removed skin and chop into bite sized pieces and set aside.
Drizzle oil into a large skillet and heat to medium-high.
Cook onion and garlic until onion is translucent.
Reduce heat to medium.
Add green beans, tomatoes, balsamic vinegar, water, basil salt and pepper and simmer uncovered until beans are cooked to desired tenderness.
Add 1 tablespoon parmesan cheese and stir well.
Sprinkle with more parmesan cheese if desired and serve.

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