I've posted the recipe for the tomato and green bean dish I brought to the potluck on Sunday on PopcornHomestead, but I'm also republishing here so those who want it can get their hands on it. It was even better the next day. Enjoy!
Maan makes this dish with fresh green beans and tomatoes, and lots and lots of garlic. It is, of course, best when all the ingredients are fresh and brought over from Frog Holler Organic Farm down the way. I used my canned beans and tomatoes, and lots and lots of garlic. (While the rest of America might be slowly turning into corn, Maan is quite possibly turning into garlic and thankfully taking us with him.)
Maan's Green Beans (offered with permission)
2 quarts canned tomatoes
4 pints canned green beans (hold back the juice)
Medium onion, chopped
Two heads of garlic, peeled*
2 small cans of tomato paste
Salt
Olive oil
*Maan has left the garlic unpeeled in the past making for a fun exercise while eating this dish.
Saute the onions in olive oil until they are very brown, nearly carmelized. And use a generous amount of olive oil to do so. Then plop in the tomatoes and tomato paste, the beans, the garlic, and the salt. Bring it to a boil, then reduce to a simmer. Salt to taste. When the beans are fresh, simmer until they are well done. When the beans are canned, simmer until the garlic is soft and you can't wait anymore. I left it for about five hours, but it was even better the next day after more time sitting. If you make it early in the day it could be perfect for an evening meal. Best if eaten with fresh pita bread, but tasty on its own or served over rice.
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2 comments:
This sounds great. I think I'll try to plant extra green beans just to make some and freeze it next summer. It should freeze very well as instant side dishes to be taken out and enjoyed all winter.
I'm all for our turning into garlic. I use copious amounts on a daily basis. Again, thanks so much for posting this!
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