Stewy Green Beans and Tomatoes
Active Time: 10 minutes | Total Time: 35 minutes | Serves Serves 4 | Vegan | Gluten Free
- 1 pound green beans or romano beans (pictured)
- 2 pounds beefsteak tomatoes (about 5 medium), diced
- 3 cloves garlic, chopped
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Snap off the stem ends from the beans and discard; rinse the beans.
Using the tip of your chef’s knife, cut out the cores from the tomatoes. Slice the tomatoes into 1/2-inch thick rounds. To dice the tomatoes, stack 2 slices at a time and cut them in a crosshatch pattern- first slice vertically then switch directions and slice horizontally. Transfer the diced tomatoes and their juices to a medium bowl. Chop the garlic.
Place a large pot on the stove and turn the heat on to medium-high. Add the oil and heat until it shimmers (about 1 minute). Use your chef’s knife to scoop up the garlic and add to the pot. Cook until fragrant without browning, about 30 seconds. Add the tomatoes, salt, red pepper, and black pepper (about 12 turns on pepper mill).
Simmer the tomatoes for 5 minutes then stir in the green beans. Cover partially with a lid and lower the heat to medium-low to simmer gently until the beans are tender, 20 to 25 minutes. Give them a stir every once in a while.
While the beans cook, chop the parsley. Sprinkle over the stewy beans.
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