INGREDIENTS
- 1 large onion chopped
- 2 cloves garlic minced
- 1-2 lbs flat beans blossom end trimmed off
- 1 tsp salt
- 2 tsp oregano
- ½ cup water
- ¼ cup fruit vinegar optional, can use any vinegar
- 1 pint cherry tomatoes about 14 ounces
INSTRUCTIONS
- Rinse the beans and remove the blossom end. Cut the beans into 1/3’s and cut on a diagonal. Otherwise leave whole.
- Heat 2 Tbsp oil in a skillet over med-high heat and add chopped onions. Sauté until golden brown and caramelized (about 5 minutes)
- Add minced garlic and sauté 30 seconds. Add beans and mix all together in the skillet.
- Add salt, oregano, and vinegar. Add some water (or chicken broth) to allow the beans to simmer in a bit of liquid. Cover and simmer everything for 10 to 20 minutes, or until the beans are quite tender (test by taking a bite).
- Uncover and increase the heat to medium. Add cherry tomatoes to the skillet and mash lightly with a potato masher or a fork. Stir together and cover. Simmer for about 10 minutes or until beans are texture that you prefer.
- Taste and adjust with more vinegar or salt and pepper. Serve the beans slightly warm or at room temperature.
- They will keep in the fridge for 3 days. Just reheat in a saucepan and enjoy!
(I serve over cheesy polenta for a meatless main dish.)
NUTRITION
Calories: 140kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 605mg | Potassium: 563mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1361IU | Vitamin C: 44mg | Calcium: 74mg | Iron: 2mg
Recipe from Farmtojar.com.
Lisa A.
Good Eats!
