In so many green bean casseroles, the beans are cooked well past the point of mushy. In this recipe they keep some snap. Todd Coleman
In so many green bean casseroles, the beans are cooked well past the point of mushy. SAVEUR editor-in-chief James Oseland lets his beans retain some snap in this recipe: the richness here comes from luscious, cooked-down tomatoes. This recipe was the cover photo for our November 2011 issue, where it ran with the story Superb Sides.
Green Beans and Tomatoes
In this recipe, the richness comes from luscious, cooked-down tomatoes.
Yield: serves 4-6
Ingredients
- 1⁄4 cup olive oil
- 10 cloves garlic, roughly chopped
- 4 whole tomatoes, fresh or canned, peeled and crushed
- 2 lb. green beans, trimmed
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a 12″ skillet over medium-high heat. Add garlic and cook, stirring often, until soft, about 2 minutes. Add tomatoes and cook, stirring, until broken down and soft. Add green beans and 1⁄2 cup water; cover pan with lid and cook, stirring occasionally, until beans are soft, about 8 minutes. Remove from heat; season with kosher salt and freshly ground black pepper.
