Green Beans
Good quality snap beans should have long, straight pods and be well colored. They should have long, straight pods and be well colored. They should also be free of decay or blemishes and snap easily when bent.
Steamed Green Beans
-1 pound fresh green beans, leave whole
-1/2 cup red pepper, cut into julienne strips
Wash green beans and remove the stem end only, leave whole. Steam or blanch green beans for 3 minutes. Toss with julienne red pepper. Toss green beans and red peppers with enough vinaigrette to coat vegetables, about 1/3 cup. Serve warm. Leftover vinaigrette can be used as a salad dressing. Store in the refrigerator for up to one week.
Green Beans with Tomatoes
-1-1/2 pounds fresh green beans
-1 large ripe tomato, cored and chopped
-1/2 cup onion, chopped
-1 jalapeno pepper, seeded and cut into julienne strips
-1 clove garlic
-2 tablespoons olive oil
-5 pods of okra (optional) or one white potato cubed
-salt and pepper to taste
Wash green beans and trim stem end, set aside. Wash core and chop tomato, no need to remove skin. Heat olive oil in a nonstick pan. Add onions and saute for one minute Add garlic and tomatoes, continue to cook for one minute. Add green beans, toss, add okra or potato, season with salt and pepper. Add in a cup of water, cover quickly and simmer for 10 minutes or until potato is tender. Check potato by pricking with a fork. Serve hot. Makes 6 servings.
