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Green Beans in Tomato-Balsamic Dressing

This is a perfect side dish or starter and uses two of the frozen veggies you'll often see in your Winter Shares-- green beans and tomatoes. It also easily doubles for a larger portion-- use a full quart of green beans and a full pint of frozen tomatoes, doubling the rest of the ingredients too.

 2 tsp oil
 1/2 onion, finely chopped
 1 clove garlic, sliced
 4 oz (about 1/2 cup) mushrooms, chopped
 1/2 tsp dried rosemary
 Pinch of salt
 1 cup chopped tomatoes (if frozen, thawed & drained)
 2 tbsp balsamic vinegar
 1 pint green beans (if frozen, thawed first), chopped in half, about 2 cups
 Hard, salty cheese (parmesan, Asiago, Flat Rock) for garnish (optional)
 Torn, flat leaf parsley for garnish (optional)
1

Heat the oil over medium heat. Add in the onion, and cook for about 2 minutes. Toss in the mushrooms and stir, and allow them to release their liquid and cook down, about 5-7 more minutes. Add in the garlic, a pinch of salt, and the rosemary and cook for an additional minute or two all together, being careful not to burn.

2

Add in the tomatoes and the balsamic, and stir well. Allow to bubble, and make sure nothing is sticking to the bottom of your pan.

3

Add in the green beans. If using thawed, once-frozen beans, only cook long enough to just heat them through (only a about 2 minutes) so you don't over-cook and make them mushy. If using fresh beans, cook till almost softened, 5-8 minutes.

4

Serve warm, with a few shavings of your cheese on top (optional.)