By Victoria Hart Glavin of Tiny New York Kitchen
I love green beans and I’m always thinking of new ways to cook them. Here is a green bean dish that could be a meal in itself. I love this recipe so much I made it twice over the weekend.
1 Teaspoon Kosher Salt
1 Pound Green Beans (Washed & Trimmed)
4 Tablespoons Olive Oil (Divided)
3 Garlic Cloves (Minced)
14.5 Ounce Can Cherry Tomatoes (With Juice)
2 Large Shallots (Sliced)
1/2 Cup Fresh Basil Leaves (Torn)
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Mozzarella Cheese (Shredded or Finely Chopped)
Add water and a generous handful of kosher salt to large-size saucepan and
bring to a boil. Add trimmed beans to water and cook 2 minutes. You will want beans to be just tender. Remove beans from water and transfer to paper towels to dry.
In large-size saucepan add 3 tablespoons olive oil and turn heat to medium. Add garlic and shallots. Cook 2 minutes stirring occasionally. Add tomatoes with their juice, basil, kosher salt, and pepper. Give a good stir and reduce heat to low. Simmer for 20 minutes. Stir occasionally. In large-size skillet add 1 tablespoon olive oil and turn heat to medium-high.
Add dried green beans and cook 2 minutes until lightly browned and heated through. Remove from heat and transfer to serving platter. Spoon tomato mixture over green beans. Top with mozzarella cheese. Serve immediately. Serves 4 as a side dish.
Prep Time: 20 Minutes
Cook Time: 26 Minutes
Total Time: 46 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.