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Thursday, June 17, 2010

Summer Harvest String Beans and Tomatoes

So here I am with all these veggies just dreaming up different ways to cook them only to find out that people have already done them. Sometimes it feels the same way with my music. But then all you have to do is realize that anything you do has you in it and can't be copied. So here are my beans. Uniquely mine and uniquely delicious.

Serves 10 as side dish
You will need
Start this one like many of my recipes in a large cast iron skillet. For my regular readers you may be beginning to understand exactly how much stuff gets cooked in this skillet. After you string the beans and cut up the tomatoes you can begin heating it up. Throw some veggie oil in the bottom and wipe away the excess with a towel.

When the oil gets smoking hot add your beans and cover with a splatter guard.

Stir pretty consistently until they are starting to get some pretty little brown spots.

Turn down the heat to med.
Next you add all those tomatoes. All those pretty pretty tomatoes. Let those stew with the beans constantly stirring until they start to break down.

Now it's time to add some herbs. You want about 1/2 a cup of various fresh herbs like these.

Only I want you to chop em up fine and only use half of them at this point.
well we're almost there. You can add a little water or checken stock if the pan gets dry. The beans should be simmering in a bit of liquid.

  • Basil
  • Thyme
  • Oregano
  • Parsley
Now you just serve it up in a nice bowl and pour the beans and tomatoes in. Top with the rest of the herbs and some red and black pepper.


  1. My tomatoes have started ripening...this looks like the perfect way to use them! (that is, if they ever survive the 5-minute window in which, so far, each has been sliced, sprinkled with a wee pinch of sea salt, and eaten while still warm from the sun)

  2. Is that too simple for a post? I'm starting to think not...