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Recipe

Italian Green Beans with Tomatoes and Balsamic

Maren Caruso

Servings: 6

This is a speedy version of slow-cooked Italian green beans, elegant in its simplicity. Sauté the haricots verts quickly to preserve their delicate texture, then toss them with a sauce of plum tomatoes and balsamic vinegar.

This recipe is excerpted from Big Buy Cooking.

Ingredients

  • Kosher salt
  • 3/4 lb. haricots verts, trimmed
  • 2 Tbs. olive oil
  • 2 medium cloves garlic, smashed
  • 2 large plum tomatoes, roughly chopped and puréed in a food processor
  • 1 Tbs. balsamic vinegar
  • Freshly ground black pepper
  • Shavings of Parmigiano-Reggiano,for garnish (optional)

Nutritional Information

  • Calories (kcal) : 70
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 0
  • Sodium (mg): 230
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Protein (g): 1

Preparation

  • Bring a pot of well-salted water to a boil. Add the beans and cook until bright green and just tender, 3 to 4 minutes. Drain and immediately plunge in a large bowl of ice water. Let cool for 3 to 4 minutes. Drain and set aside
  • Heat the oil in a large (12-inch) skillet over medium heat. Add the garlic and cook for about 1 minute. Add the tomatoes and vinegar, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring until the mixture reduces by half, about 2 minutes. Add the beans to the pan and cook until warmed through and coated with the tomato mixture, about 1 minute. Taste the beans and season with salt and pepper if needed; garnish with shavings of Parmigiano-Reggiano if desired. Serve immediately.

Reviews

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Reviews

  • SVcook | 12/26/2017

    Against the standards of my kids devouring the whole thing, it was not quite the success for me, but it's probably my kids who are defective, not the recipe, which was delicious.

  • Carla Lizzy | 11/27/2017

    This is a great recipe, my kids devoured the whole thing!

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