Green Beans & Tomatoes
The other day, Jenni and I were talking about how we need to incorporate more vegetables into our diet. Left to my own devices, I have been known to settle for a dinner of Campbell’s tomato soup and a rice cake, or a PBJ sandwich and cookies. Unfortunately, those aren’t the most nutritionally sound meals. The funny thing is that I actually enjoy cooking. It’s just that I’m usually running out the door in a hurry and don’t have the time (or patience) to cook a full meal. In the spirit of living more healthfully, my goal in the upcoming weeks is to cook more often, and to avoid processed foods. I started by making my go-to side dish of green beans and tomatoes. I came across this recipe as I was flipping through TV and caught an episode of Extra Virgin. I’m a huge fan of dishes that don’t require specific measurements. Fresh, simple, and literally takes minutes. Give it a try!
Recipe adapted from Extra Virgin:
Rinse 1lb of green beans; trim edges and cut in half. Rinse a pint of grape tomatoes, and slice in half. Heat a few tbsps of olive oil and 1tbsp of minced garlic in a saute pan. Mix in the tomatoes, cover, and simmer for several minutes. The tomato juice will begin to incorporate into the olive oil, making a delicious sauce. Add the green beans, salt, pepper, and oregano. I added a few tbsps of water as well, to help the beans steam. Cover, and simmer for an additional 10 minutes, stirring in between. And voila! While the beans were steaming, I made Mediterranean flavored couscous, and served both dishes alongside some salmon curry.
What’s your go-to veggie side dish?