Thursday, September 1, 2011

Green Beans and Tomatoes on Rice

Yesterday's harvest of 4 quarts of beans, 1 quart of ground cherries, a cabbage, a watermelon, a cucumber, 3 ears of corn, and enough tomatoes for dinner plus a batch of tomato sauce--
After seeing yesterday's beautiful, bountiful harvest, I decided it was much too wonderful to put up all of it for the winter.  We had to eat some of it for dinner.  After much deliberation, I decided to give this Lebanese inspired dish a whirl.  I was a little nervous, since I don't usually think of allspice as going well with veggies, but it was delightfully zingy, but not overpowering. 

I ate mine over rice (as pictured), but my husband, who doesn't care for rice, ate his as a stew, using bread to sop up the juices.  It was good either way.  If using store bought tomatoes that probably aren't nearly as juicy, you'll probably want to add a little water in with the tomatoes, but with my super fresh from the garden 'maters, that wasn't necessary.

Green Beans and Tomatoes
3 tbsp olive oil
1 medium onion, diced
2 cups green beans, cut into 1-1 1/2 in lengths
4 large tomatoes (or 3 freakishly large tomatoes), chopped
3/4 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground allspice
1/2 tsp sugar

Heat olive oil in a medium saucepan over medium heat.  Saute the onions about 5 minutes.  Add the beans and saute an additional 8-10 minutes.  Add tomatoes, garlic powder, salt, pepper, allspice, and sugar.  Bring to a boil.  Reduce heat, cover and simmer for 15-20 minutes.
This recipe and many other great whole food recipes can be found on Fresh Bites Friday at Real Food Whole Health.

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