I grew up on somewhat of a farm and in the summers we’d have bushels of homegrown green beans. I can still remember sitting on our back porch with a 5 gallon bucket of beans helping my mom string them. It was a repetitive yet calming task. My mom would spend most of the summer canning beans {among other produce harvested from our garden}. To this day, the sound of a pressure cooker whistling is a fond memory.
Fast forward 25 years, I love me some green beans. However, I don’t have a garden {yet…it’s something I’d like to try} and I couldn’t tell you how to can a single bean. This past spring I was listening to The Splendid Table on NPR {love NPR, btw} and happened to catch the tail end of an interview with a southern chef. Sorry, I couldn’t tell you her name. Anyhow, she was describing what sounded like the most delectable way to cook and serve green beans. It was more of a method of cooking the beans as opposed to a detailed recipe. The interview stuck with me and last week I attempted cooking green beans using the method described. I don’t know that I remembered the instructions word for word but the beans were delicious. I’ve made them twice since. Here’s what I did.
Swirl the bottom of a pan with olive oil and heat.
Saute minced garlic.
Add green beans – washed, strung and halved. Salt and pepper to taste.
Top beans with three tomatoes – washed, quartered and seeded. Sprinkle ~1 tablespoonful of sugar over the bean-tomato mixture.
Turn heat as low as you can, cover and let simmer for 1 hour. Do not lift the lid or stir.
In one hour, you will have the most amazing beans. Ever. Yum.
My boys won’t eat the tomatoes but they will eat the beans. That’s okay. More tomatoes for me.
On another summer eats note, I gifted my niece this ice pop maker set and Top Pops recipe book.
I really want to try the pineapple thai basil pops. They sound interesting, disgusting and tasty all in one.
What summer eats are you enjoying this summer?
images: Dana Miller for House*Tweaking
food