Stewed Green Beans

Boy!! Do we have a lot of green beans growing in our garden. It still amazes me every summer how well our garden does. It's just so hard to imagine when you plant in the spring, that you will actually have fresh vegetables in a few months.

We especially have a lot of green beans at this time and this is how I grew up eating them. Stewed, very lightly with a few tomatoes and some aromatics. Actually, we also use this method for zucchini, cauliflower and broccoli too. So easy and delicious.  You will definitely need some crusty bread to sop up all the wonderful juices from the tomatoes.

Stewed Green Beans

2 lbs. green beans, trimmed and cut in 2 inch pieces
1 lb. cherry tomatoes, ripe
1 red onion, chopped
1 clove garlic, chopped
Handful basil leaves, torn
2 teaspoons salt
peperoncino, optional
2 tablespoons olive oil and more to drizzle over beans
1/2 cup water

In a large pot, heat olive oil over medium heat and add the onion and garlic. Saute until soft. Add the cherry tomatoes, salt, torn basil leaves and water. Cover with a tight fitting lid and cook for 15 minutes or until the cherry tomatoes have all burst. Add the green beans and cover with lid again for 12 minutes. At this point the green beans should be tender without being over cooked. Drizzle with a little more olive oil and serve.

m xo