Nov 20, 2009

Green Beans. The Ultimate Mix.

There are people who just don’t care for fancy side dishes during holidays. In fact, the Netherlands is—in spite of what you might think—a very conservative country where the motto is “Just act normal, that’s crazy enough“. For some people that also applies to food and it rings especially true for Dutch people. Now, there’s absolutely nothing wrong with that, but it doesn’t mean you can’t spruce up a side dish that’s made with simple and honest ingredients a little, does it?

Ingredients:

1 pound green beans
1 medium onion
2 garlic cloves
white beans
5 small tomatoes (or 2 large ones)
1 cup vegetable broth
splash of balsamic vinegar
1/2 a tsp dried basil
1/2 a tsp salt
pepper
2 tbsp oil



Directions:

1 pound fresh green beans. Trim the ends and snap ‘em. They’re not called snap beans for nothing!

I used about 5 small roma tomatoes, you can use 2 large ones as well. The skin comes off easily if you cut a shallow x at the bottom, dump them in boiling water for 20 seconds followed by a cold water bath.

Give the tomatoes a rough chop.

Finely chop an onion.

 Tip: you could also add 1/2 a finely chopped bell pepper for even more flavor.

Grate or mince the garlic.

Heat the oil and sautee the onions for about 5 minutes before adding the garlic. Cook for an additional minute.

Stir in the green beans.

Pour in the broth and add a splash of balsamic vinegar. Not too much, 2 to max 3 tbsp. Season with basil and salt, this depends on how salty your broth is to begin with of course.

Bring to a boil and simmer, without the lid on, for 15 to 20 minutes. I like my beans to still have a bite to them.

While the green beans are simmering it’s time to drain the white beans.

The liquid will be goners after 20 minutes. Crank up the heat and ‘stir-fry’ the beans for a few minutes so they will caramelize a little. Add the white beans, tomato pieces and season with a generous amount of black pepper. Lower the heat and let the vegetables simmer for another 5 minutes.

I like to sprinkle some chopped pistachios, pinenuts, almonds, walnuts or even cashews on top. It provides a little crunch and loads of extra flavor. This is a really simple but great tasting side dish.

Green Beans. The Ultimate Mix.
Ingredients
    1 pound green beans
    1 medium onion
    2 garlic cloves
    white beans
    5 small tomatoes (or 2 large ones)
    1 cup vegetable broth
    splash of balsamic vinegar
    1/2 a tsp dried basil
    1/2 a tsp salt
    pepper
    2 tbsp oil
Directions
    Trim the ends and snap the green beans in half. Cut a shallow x at the bottom of your tomatoes, dump them in boiling water for 20 seconds followed by a cold water bath before giving them a rouh chop. Finely mince an onion and grate or mince the garlic.

    Heat the oil and sautee the onions for about 5 minutes before adding the garlic. Cook for an additional minute before stirring in the green beans. Pour in the broth and add a splash of balsamic vinegar. Not too much, 2 to max 3 tbsp. Season with basil and salt, this depends on how salty your broth is to begin with of course.

    Bring to a boil and simmer, without the lid on, for 15 to 20 minutes. Like them more tender? Give them a few extra minutes. Drain the white beans. The liquid will be goners after 20 minutes. Crank up the heat and ‘stir-fry’ the beans for a few minutes so they will caramelize a little. Add the white beans, tomato pieces and season with a generous amount of black pepper. Lower the heat and let the vegetables simmer for another 5 minutes.

    Garnish with finely chopped pistachios, pinenuts, almonds, walnuts or even cashews.
Meal type: side dish
Servings: 4
copyright © kayotickitchen.com

    © kayotic.com
    Click here to print recipes older than 2010
    e-mail this post to a friend


    17 Comments »

    1. 1

      Kay! You’ve outdone yourself with this one! Quite inventive and festive looking too. This just might find its way to my Christmas dinner table to go along with the standing rib roast I always serve. Thanks for a wonderful idea.

      Lana on Nov 20, 2009 @ 3:44 pm Reply
    2. 2

      Sounds great, and beautiful!

      Liz Brooks on Nov 20, 2009 @ 4:06 pm Reply
    3. 3

      This looks like something my parents would really enjoy. Thanks for the recipe!

      Maria on Nov 20, 2009 @ 4:45 pm Reply
    4. 4

      Looks great, Kay! Will definitely try this.

      Erin on Nov 20, 2009 @ 4:45 pm Reply
    5. 5

      That quote cracked me up! I needed a good laugh today so thanks!

      Cooking with Michele on Nov 20, 2009 @ 8:13 pm Reply
    6. 6

      What a nice bean mix. I love such tasty recipes. A touch of garlic, great.

      tobias cooks! on Nov 20, 2009 @ 9:43 pm Reply
    7. 7

      I had to leave when reading your first line as that is soooo true! What about that famous Dutch saying “wat de boer niet kent, dat vreet ie niet” (what the farmer doesn’t know, he won’t eat) Sounds a bit strange in English doesn’t it? But this does look like a very good revampled dish of green beans. Lovely!

      Simone (junglefrog) on Nov 21, 2009 @ 1:11 am Reply
    8. 8

      @Simone (junglefrog):

      leave

      Sorry…. ofcourse I meant to say ‘laugh’ and not leave!

      Simone (junglefrog) on Nov 21, 2009 @ 1:12 am Reply
    9. 9

      @Simone (junglefrog):

      Zat daar ook aan te denken, maar wist geen goede vertaling die niet raar zou klinken :)

      Zouden food blogs daarom iets echt onnederlands zijn? Dat heb je hier niet zo heel erg.

      Kay on Nov 21, 2009 @ 9:15 am Reply
    10. 10

      Great looking dish! We have a very similar green bean dish but it doesn’t include the white beans. I like that addition.

      Chris on Nov 21, 2009 @ 5:01 pm Reply
    11. 11

      My mom used to make something similar, instead of the white beans she used potaoes, I still make it that way but amd going try this, looks yummy

      Madeline on Nov 22, 2009 @ 2:07 am Reply
    12. 12

      Mmmmmmmmmmmmmmm! looks YUMMY!

      PeachRainbow on Nov 22, 2009 @ 7:59 am Reply
    13. 13

      We make something similar with kidney beans and tomato paste as well as fresh tomatoes. I shared the recipe with a friend and she added garbanzo beans too.

      I’ll have to try the addition of pinenuts, it looks interesting

      Yaara on Nov 23, 2009 @ 9:47 am Reply
    14. 14

      This is a great way to serve your green beans, i nevrer thought of adding white beans? Thanks for the great recipe.

      Brad on Nov 23, 2009 @ 9:25 pm Reply
    15. 15

      My favorite summer green bean dish also includes tomatoes. Fresh picked green beans, cooked until just done…diced tomatoes warmed from the sun (if not garden fresh and sweet I add a tsp of sugar), fresh garlic, fresh basil, salt and pepper and a drizzle of olive oil. To be fancy I grate a bit of parmesan on the top, but it doesn’t need it. That is summer time in a bowl to me. Yours reminds me of that…but it seems an autumn alternative. Thanks for the recipe.

      dancing kitchen on Nov 24, 2009 @ 12:35 am Reply
    16. 16

      This is a tasty and healthy way to enjoy some green beans. I like the chopped pistachio topping.

      Kevin on Nov 24, 2009 @ 1:43 pm Reply
    17. 17

      I love your recipes!  Great job.

      Jodi on Dec 2, 2012 @ 2:49 am Reply

    RSS feed for comments on this post. TrackBack URL

    Leave a comment