Wednesday, August 1, 2012

String Beans & Tomatoes: A Light Summer Dish

This has been my staple lunch a few times in the past 2 weeks. It's a flavorful way to get in some greens (although, I have no problem with that as string beans are my favorite veggie). This could be a great side dish, too!

Ingredients:
Vegetable Broth
String beans
Tomatoes (halved cherry or diced regular)
2 cloves garlic, minced
Thyme, Parsley, Dill Weed, Garlic Powder, Onion Powder, Salt & Pepper- all to taste (or any other Italian flavors you might like!)

Directions:
1. Pour vegetable broth in a pan, just enough to coat the bottom to steam your string beans. Depending on how big your batch will be will change how much broth you'll use. For a pound, use a few tablespoons.

2. Place beans and garlic in pan with veggie broth.  Cover pan and allow to steam on medium-high heat for approximately 5-7 minutes. I like to leave a bit of a crunch to my beans. No need to cook them so long until they're limpy and all their nutrients are gone.
 
3. Add in your seasonings, all to your liking.  Allow to cook on low heat for 5 minutes so the beans can absorb the flavors of the seasonings.
 
 4. Add your tomatoes and cover pan, keep setting on low for about 3 minutes.

 5.  After the three minutes is up, you're done! I don't like to cook the tomatoes too long. I leave them in just enough to get warm that way they don't get mushy and weird. This helps keep the dish tasting fresh and light.
 6. Pair with your favorite salad wrap or eat the entire thing by itself!!


To fresh dishes that fill you up without making you feel gross!
-Lacey


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2 comments:

  1. thanks for sharing.

    ReplyDelete
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