Fresh green beans are overflowing the farmer’s market tables and produce bins. These aren’t the thick, heavy pole beans in need of lengthy simmering, but rather the long, thin, bright green snap beans perfect for quickly steaming served glistening with deep yellow spring butter. Or pair them with the first early tomatoes and make this party-worthy side dish.
This recipe is a family favorite and makes about 5 servings, but you can easily double it to serve a crowd for Easter dinner. The flavors go well with a beautiful roast leg of lamb or golden turkey.
- 1 lb. fresh green beans, cleaned and snapped in half
- 1 Tblsp real butter
- 2 cloves fresh garlic, crushed
- 1 can organic diced tomatoes OR 1 lb fresh tomatoes, peeled and diced
- 1 Tblsp chopped fresh oregano OR 1 tsp dried
- ¼ tsp sea salt
- freshly ground black pepper
- extra virgin olive oil
- Fill a large pot half full with filtered water, about 2 quarts, and bring to a boil over high heat.
- Add the green beans and cook for 4 minutes until bright green and crisp-tender.
- Drain the beans and set aside.
- Add the butter to the pot and melt over medium heat.
- Add garlic, tomatoes, oregano, salt and pepper stirring well until somewhat thickened, about one minute.
- Add the green beans to the tomato mixture and stir well.
- Taste and adjust seasoning if needed.
- Serve hot or at room temperature drizzled with a good extra virgin olive oil to garnish.
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