Prep Time: 10 minutes
Cook Time: 15 - 20 minutes
Make Again: Yes
Recipe Source: The America's Test Kitchen Family Cookbook
Wow, this recipe was really good. I like green beans just fine, and try to make them once a week during the summer. But this recipe was better than I expected. The flavors were really good and the green beans were nice and tender.
As I was trying this, I realized that it would be really good with pasta, so I cooked some wheat-blend pasta and it was delicious. I have a feeling that is how I will use this recipe the most. It will be a much used summer recipe for me, I believe. To make with pasta, though, I need to remember to cut the beans into smaller pieces. I used less oil than the recipe called for (2 teaspoons instead of 2 tablespoons) and it was still delicious.
My version for putting on pasta: (Serves 2 as a main dish)
2 teaspoons olive oil
1 small onion, minced
2 small cloves garlic, minced
1 pound green beans, ends trimmed and cut in half
3/4 cup petite diced tomatoes with juice
1 tablespoon minced fresh basil
4-6 oz whole-wheat blend pasta
1. Heat oil over medium heat in 12" skillet with a cover until shimmering.
2. Add onion and cook until golden, about 5 minutes.
3. Meanwhile, start pot of water boiling.
4. Add garlic and cook until fragrant, about 30 seconds. (Take off heat to avoid burning.)
5. Add tomatoes and green beans, and a pinch of salt. Reduced heat to low, and simmer for 15-20 minutes, stirring occasionally.
6. When water is boiling, add 2 teaspoons of salt and pasta to water and cook until al dente. Drain when done, saving a little pasta water in case it is needed for sauce.
7. When green beans are tender, with a little bit of resistent to the bite, stir in drained pasta and the basil. Season with salt and pepper and serve.