String Beans with Tomato and Garlic

Jeff Morgan

To prepare this simple and tasty side dish for a large group (more than 6), simply double the recipe. To save time, pinch off only the knobby tip of each bean. There’s no need to remove the pointy ends. Recipe copyright 2002, by Jeff and Jodie Morgan.

  • 3 tablespoons virgin olive oil
  • 4 large garlic cloves, minced
  • 1 pound fresh string beans, knobby tips removed
  • 2 medium tomatoes, coarsely chopped
  • 3 tablespoons water
  • Salt and pepper to taste

In a large sauté pan, heat the oil over medium heat. Add the garlic and sauté, stirring so that it doesn’t brown or burn, about 45 seconds. Add the beans and toss them so that they are evenly coated with the garlic and oil. Stir in the chopped tomatoes.

Add the 3 tablespoons water, reduce heat to low, cover and simmer for 10 minutes, stirring occasionally. If the liquid evaporates, add more water, 1 tablespoon at a time, to keep the beans moist and to prevent them from burning. Add salt and pepper to taste.

Published on July 1, 2010
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