Wednesday, April 18, 2007

Basic (Green) Beans

If I ever have to pull together dinner fast, there are a few sides, especially this one, I know I can count on to rest on the plate — even alongside a crown rib roast — and hold their own. No one has to know it took just a few ingredients and minimal effort.

I keep roasted or sun-dried tomatoes (packed in oil) around as a staple. They have a ton of flavor and taste great. We also love nuts around here in the land of Genetically High Cholesterol. So, it’s no big surprise that this dish has both of these ingredients, plus the Kiddo’s favorite — fresh green beans.

Green Beans Sauteéd with Roasted Tomatoes and Shallot
Looking for this recipe? It will be part of an upcoming book co-authored with Ali at Cleaner Plate Club.


Mike & Misty said...

I think I can do this one, too!

For steaming the green beans (see how new I am! Why didn't anyone teach me this stuff? I think the problem started a few generations before me, though.)...most of the online instructions say to use a steamer, which I think is a separate implement. Others say to use a steamer basket. I think I've seen one at my in-laws--it's like a metal pot with holes in it, right? Which do you use/recommend?

I'll have to look for sun-dried tomatoes in oil. I have some just some plain dried sun-dried tomatoes, but haven't used them in anything (I've had them for almost a year I think :p). But having those at a local store makes me hopeful that they'll have the other.

The Expatriate Chef said...

I use a steamer, they are pretty cheap and available anywhere. The basket thing works well. Just be sure that you don't fill the water up where it touches the veggies. You want only the steam to come in contact, otherwise you are boiling.

If you don't have sun-dried tomatoes, you can roast your own. I can post a recipe for that, if you need one.

Mike & Misty said...

Sure, a recipe for roasted tomatoes would be great! Also if you use them in other circumstances (as their own side dish?). If you roast your own, do you just substitute 2 tbs. olive oil in the green bean recipe?

The Expatriate Chef said...

Once the tomatoes are roasted, you put some olive oil and maybe some basil or chopped garlic in with them and you can store in the fridge for a couple days to use in recipes. They are great alone, or with some cheese and bread as an appetizer. I will work on that post.