One of my neighbors passed on some of their long garden green beans to me, which I relish so much- anything from home gardens, without chemicals and given with a warm heart and smile is absolutely golden.
Since real organic, super fresh foods tend to break down quickly, I processed them the same day by immediately boiling them in salted water for 20 minutes. While they were cooking, I peeled and chopped fresh tomatoes (if you only have canned chopped tomatoes, use those but drain the juices), added a healthy dose of really good olive oil, crushed up 3-4 garlic cloves, and some super fresh chopped parsley.
Divine on its own as a salad, it’s also an absolutely lovely side dish to meat or fish. With it being so super simple to make (especially in this heatwave) it also tastes nice cold, too. I’ve been making this type of salad for years, always thinking it was a “Sicilian” way of making these summer beans, but maybe it’s just a common Mediterranean style because I’ve seen a lot of Turkish recipes go pretty much the same. Either way, wherever it originated or wherever it’s most common just doesn’t matter- it’s simple, healthy and delicious. That’s what matters….
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10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 pound long green beans
- Sea salt, to taste
- 2 tablespoons extra virgin olive oil
- 3-4 garlic cloves, crushed
- 2 whole tomatoes, peeled and chopped
- 3-4 tablespoons freshly chopped parsley
- Cut the beans into bite-size pieces (I like to use kitchen scissors for this task, which makes it quick and easy to do).
- Boil the beans in salted water for about 20 minutes. Drain and cool instantly by running cold water over the top and draining them once again.
- Place beans in a serving bowl. Add the olive oil, crushed garlic, tomatoes and parsley. Serve at room temperature or cold.