Fast, controlled cooking is the key for great green beans, full of phytonutrients and antioxidants. If you cook too quickly, older beans will have a woody, unappetizing taste; cook too long and the beans will be so soft you might as well open a can. A short steam will bring out the dazzling color and crisp, garden-fresh taste. Fresh green beans and tomato are a classic Spanish combination and an easy way to add a healthy vegetable to the table. Pick the smallest, sweetest beans available for an appetizing dish that looks great as well.
PREP INSTRUCTIONS:
Yield: 6 (3/4 cup) servings
Prep Time: 6 minutes
Cooking Time: 6 minutes
Total Time: 12 minutes
RECIPE INGREDIENTS:
8 oz. fresh green beans, snipped
2/3 cup yellow onions, diced
1/3 cup green pepper, diced
1-1/2 teaspoons olive oil
2 plum tomato, chopped
1 tablespoon fresh basil, chopped
1 teaspoon fresh rosemary, chopped
1/4 teaspoon kosher salt
INSTRUCTIONS:
Follow the prep technique next to each ingredient. Steam green beans to al dente; set aside. Sauté onions and peppers in olive oil until soft. Add plum tomatoes, fresh herbs and steamed green beans. Sauté to incorporate the flavors.
NUTRITIONAL DATA:
calories 35.25, fat 1.32g, sat fat 0.20g, cholesterol 0mg, sodium 84.26mg, carbohydrates 5.71g, fiber 1.84g, sugars 3.13g, protein 1.23g
Created by Chef Edwin Cabrera, Copyright © AdventHealth
